Chicken Saltimbocca

Chicken Saltimbocca
Chicken Saltimbocca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • One

    pound chicken breast or Veal cutlets

  • 1/4

    pound imported Parma Proscuitto

  • 1/4

    pound Italian fontina cheese, sliced thin or Sharp provolone cheese

  • 1/4

    cup butter

  • 1/3

    cup dry white wine or marsala wine

  • flour for dredging

  • salt and pepper

Directions

Sprinkle the chicken breast lightly with salt and pepper on both sides. Place proscuitto on top, covering the chicken breast, pressing down on it so it “sticks” to the chicken. Put the flour on a cookie sheet or a pie plate, and carefully dredge (coat) the chicken breast, making sure the proscuitto doesn’t come loose. Heat a large saute pan, melting the butter on medium-high heat. Be careful the butter doesn’t turn brown or burn. Carefully add the chicken breast, proscuitto side up. When the bottom of the chicken is light brown, turn over the breast and cook the other side. Turn the breast over again, proscuitto side up. Add the wine to the pan. Place the fontina cheese on top of the chicken breast. Cook on high for about a minutes, then then turn the heat to medium and if the cheese isn’t melted, cover the pan for a couple of minutes, till the cheese melts. Serve the chicken breast with the sauce. Pasta is great with this dish.

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