Chicken Saltimbocca

Chicken Saltimbocca

Ahhh chicken saltimbocca.  Not the prettiest dish to photograph, but a delicious dish to devour. I am not even really sure where this recipe came from, it’s one of those that have been in my family forever.  I probably found it on the interwebz back in the days I first started cooking and it has just stuck with us since.

I have seen many different versions of chicken saltimbocca out there, but this one has a savory, creamy sauce that I love so much.  When I made this recipe the other night, I forgot that I usually double the sauce so that I have enough to drown my potatoes too.  But this worked out just fine as it was.

We usually serve this with some kind of roasted potatoes, and you can round out the meal with a salad if you’d like, too.  Be sure to spoon extra sauce over top of the chicken prior to serving!

Chicken Saltimbocca

Ingredients
4-6 boneless skinless chicken cutlets
Olive oil
Salt & pepper
4-12 thin slices prosciutto (depending on the size of the prosciutto, you can use anywhere from 1-2 slices per chicken cutlet)
1 1/2 cups shredded Fontina cheese
2 tablespoons butter
1/4 cup minced shallots
3 cloves minced garlic
1/2 cup white wine
1/2 cup vegetable or chicken stock
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 tablespoon flour
1/2 cup sherry
1/2 cup heavy cream

Directions
1. Preheat oven to 375 degrees F. Place a large skillet over medium heat and pour in enough olive oil to coat the bottom. Pat chicken cutlets dry with paper towels and season with salt and pepper. When the olive oil is hot, carefully add chicken to the skillet. Cook for about 2-3 minutes on each side, until chicken is browned but not cooked through. Remove chicken to a baking dish. Top each chicken cutlet with 1-2 slices prosciutto cheese and about 1/4 cup of shredded Fontina.

2. Pour off excess olive oil in skillet, and melt 2 tablespoons butter over medium low heat. Add shallots and garlic, cook until shallots are soft. Add wine, stock, and herbs. Bring to a boil and cook for 10 minutes. Stir in 1 tablespoon of flour and a little bit of the sherry. Whisk until well combined, then add the remaining sherry and heavy cream. Season with salt and pepper, and simmer until sauce has thickened.

3. Pour sauce over chicken in baking dish. Bake in preheated oven for 20 minutes, or until chicken is done. Serve with extra sauce spooned over top. Enjoy!

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