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Chicken Saltimbocca
By Dianne Sivulka
If you love ham, mushrooms and provolone cheese... and don't mind a high calorie chicken dish... this one is great!
4 boneless skinless chicken breasts
salt and pepper
1/2 c flour
3 T butter
4 slices of ham
4 slices of provolone cheese
2 T chopped shallots
2 garlic cloves, minced
1/2 pound sliced mushrooms
1/4 c white wine
1/2 c chicken broth
1/4 t thyme
1/4 t oregano
1/4 c sherry
1/2 c heavy whipping cream
1. Preheat oven to 375 degrees. Pound chicken to an even 1/2 inch thickness. Season chicken with salt and pepper and coat with flour.

2. Melt 2 T butter in large skillet over medium heat. Cook chicken 2 minutes per side, until browned lightly. Romove chicken to a baking dish. Arrange in a single layer and top with ham and cheese.

3. Add remaining 1 T butter to skillet and cook the shallots and garlic until soft, about 1 minute. Add the mushrooms and cook 3-4 minutes or until softened. Add the wine, broth, thyme, and oregano. Bring to a boil and cook 6 minutes to boil down and reduce slightly.

4. Stir 1 T flour into sherry and add to skillet. Add the cream and bring to a boil, stirring constantly. Season sauce with salt and pepper. Pour sauce over chicken and bake uncovered for 20 minutes or until chicken is cooked through.
Prep Time: 30 minutes Cook Time: 20 minutes
Category: Main Meals Servings: 4

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