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Mixx a Meal Recipes
provided by Nancy Hebb, Director of the Bayview School of Cooking
Listen for Nancy twice daily on Mixx 96.1fm KXXO
Chicken
Saltimbocca
8 boneless, skinless chicken breasts
½ cup plus 2 tablespoons all-purpose flour, divided
½ cup butter
8 thin slices prosciutto
8 thin slices provolone
3 cloves garlic, chopped
½ cup chopped shallots
1 pound fresh crimini mushrooms, sliced
1 cup white wine
1 14 ounce can chicken broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup sherry divided
1 cup heavy cream
Salt and freshly ground black pepper to taste
6 tablespoons chopped fresh sage
1 16-ounce package fettuccini
Dredge chicken in ½ cup flour. Heat butter in skillet over medium
heat; brown chicken in skillet. Wrap prosciutto around chicken breasts
and secure with a toothpick. Arrange in buttered 9 X 13 inch baking pan.
Top each chicken breast with a piece of provolone cheese and set aside.
Cook garlic and shallots until soft in same skillet used to cook chicken.
Add mushrooms, wine, broth, thyme and oregano. Bring to a boil and let
simmer 15 minutes. Mix 2 tablespoons flour with ½ cup sherry. Stir
into mushroom mixture. Stir in remaining sherry and cream; season with
salt and pepper to taste and add chopped fresh sage. Pour sauce over chicken.
Bake at 375º for 30 minutes. Cook fettuccini according to package
instructions. Remove toothpicks and serve chicken breasts and sauce individually
over a bed of fettuccini. Serve 8.
