4 chicken breasts 4 large sage leaves 4 slices prosciutto flour salt and pepper 4 tablespoons virgin olive oil 4 shallots
thinly sliced 1/2 pound oyster mushrooms :
sliced 1 cup marsala wine 1/2 cup chicken stock 2 tablespoons butter Lightly pound the chicken breasts to 1/4 inch thick. Season with salt and pepper and lay a sage leaf on each breast. Lay 1 slice prosciutto over each and fold in half like a book. Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper. In a 12 inch to 14 inch saute pan, heat oil until just smoking. Add chicken and saute until golden brown on both sides. Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes. Add marsala and chicken stock and cook over high heat until reduced by half. Swirl in
How To make Chicken"Saltimbocca"'s Videos
Chicken Saltimbocca (Prosciutto and Sage Chicken with White Wine Sauce) | Chef Jean-Pierre
Hello There, Friends! Join me on a culinary adventure to Italy with my Chicken Saltimbocca recipe! Learn how to create tender chicken topped with prosciutto and sage with a delicious white wine sauce! It is perfect for any skill level and only takes a few minutes. Let me know what you think in the comments below!
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Chicken Saltimbocca Recipe
Saltimbocca literally means jumps in the mouth and this sensational yet simple recipe for prosciutto and mozzarella stuffed chicken breasts will actually jump for you.
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Baked Chicken Saltimbocca Recipe
This baked chicken saltimbocca recipe puts a delicious spin on a classic dish, merging a chicken cordon bleu with a saltimbocca. The versatility of the dish also allows for plenty of options when it comes to side dishes.
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Classic Chicken Saltimbocca
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Wegmans Chicken Saltimbocca
View recipe and add ingredients to online shopping list Flattening the cutlet layered with sage and prosciutto presses them more firmly into the meat. Wegmans Executive Chef Russell Ferguson shows you how to do it just right.