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Home > Chicken Saltimbocca
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Chicken "Saltimbocca"
with Creamy Prosciutto & Sage Sauce
Prep Time: 15 minutes
Cooking Time: 1 hour, 30 minutes
Serves 8
2 lbs chicken breasts, cut into cubes
3 oz prosciutto
3.5 oz sundried tomatoes
1 small yellow onion
3 cups low-sodium chicken stock
1 cup heavy cream
1 cup dry white wine
1/2 cup cooking sherry
1/3 cup flour
1 tbsp butter
3 tbsp extra virgin olive oil
1/2 cup dijon mustard
1/2 lemon
1/2 tbsp dried sage
1.) Cut chicken breast into 1/2 cubes. Julienne tomatoes and chop onion.
2.) Add butter and olive oil to a large skillet over medium-high heat. Add chicken and brown on all sides.
3.) Add onions and prosciutto, stirring until onions become transluscent - about 3-5 minutes.
4.) Add white wine, sage and sundried tomatoes, cooking for another 2 minutes.
5.) Add chicken stock and bring to a boil, then turn down to a low simmer.
6.) Add cream, mustard, lemon juice and sherry and let cook down on low heat, stirring occasionally for another 45 minutes.
7.) Plate over rice, egg noodles or pasta and serve!
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