BONELESS BREAST OF CHICKEN SALTIMBOCCA

Boneless Breast of Chicken Saltimbocca image

My Mom found this recipe in a Benson and Hedges cookbook, around 20 years ago. It's a little work but, believe me, it's worth it. I always requested her to make this dish on my birthday.

Provided by Hey Jude

Categories Ham

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

6 whole boneless skinless chicken breasts, cut in half
1/3 cup flour, plus
1 tablespoon all-purpose flour
1/3 cup clarified butter
12 slices prosciutto ham, thin
6 ounces monterey jack cheese, in 6 slices each also cut in half
1/4 cup chopped shallot
3 cloves garlic, minced
1/2 lb mushroom, sliced (about 3 cups)
1/2 cup dry white wine
1 cup chicken broth
1 teaspoon fresh thyme
1 teaspoon oregano leaves
1/2 cup dry sherry
1/2 cup cream
salt and pepper

Steps:

Dip chicken in flour; brown in butter.
Arrange in a butter 13x9x2-inch baking dish.
Top each with 1 slice prosciutto ham and 1/2 slice cheese.
Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs.
Bring to a boil and cook 10 minutes.
Stir into hot mixture 1 T flour and a small amount of sherry.
Stir in remaining sherry and cream; season with salt and pepper.
Pour sauce over chicken.
Bake in a 375° oven for 20 minutes.

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