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Monday, February 14

Chicken saltimbocca

Chicken, whole breast,
skinned, boned, halved lengthwise
2 (1 ½ pounds)
Prosciutto, thin slices
Jarlsberg cheese
4 ounces
Tomato, small, peeled, seeded, chopped
¼ cup
Mushrooms, freshly sliced
1 cup
Garlic, minced
2 cloves
½ cup
Sour cream
½ cup
Flour, all-purpose
2 tablespoons
Paprika, ground
¼ teaspoon
Nutmeg, freshly ground
1/8 teaspoon
1/8 teaspoon
Pepper, freshly ground
1/8 teaspoon
Homemade egg noodles, cooked, hot
2 cups
  1. Rinse chicken; pat dry.
  2. Place each breast half, boned side up, between two pieces of plastic wrap.
  3. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness; remove plastic.
  4. For each roll, place one slice of prosciutto on each chicken patty, folding if necessary to fit.
  5. Place an ounce of cheese on each portion, topped with tomato.
  6. Fold in long sides of the chicken patty, and roll in a jelly-roll style; secure with wooden toothpicks.
  7. In a large saucepan over medium-low heat, heat 2 tablespoons butter, and cook chicken rolls until browned evenly on all sides, about 25 to 30 minutes; remove toothpicks!
  1. In a medium saucepan over medium heat, melt remaining butter, add mushrooms and garlic, and cook until tender; remove from heat.
  2. Stir together milk, sour cream, flour, paprika, nutmeg, salt, and pepper; add to sauce.
  3. Cook, stirring occasionally, until thickened and bubbly, and then cook 1 minute longer.
  4. Arrange noodles and chicken on a serving platter, and pour the sauce over the top; serve immediately.

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