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Chicken Saltimbocca

Grannys.kitchen's picture
Ingredients
  Chicken breasts 3
  Powdered sage 1⁄2 Teaspoon
  Ham slices 6 (Thin, Use Country Ones)
  Pepper 1⁄4 Teaspoon
  Margarine 1⁄2 Cup (8 tbs)
  Parmesan cheese 1 Tablespoon
  Chicken consomme 1 1⁄2 Cup (24 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
Directions

Chicken breasts first are skinned, boned and cut in half to make 6 cutlets.
Carefully slice again to make 12 thin cutlets.
Sandwich a slice of ham between 2 cutlets and fasten with toothpicks.
Repeat.
Mix cheese, flour, salt, sage and pepper and dip cutlets, pressing firmly to coat both sides.
Shake off excess.
Refrigerate.
Reserve 1/4 cup of the coating mixture.
In 10 inch skillet heat margarine over moderate heat, saute cutlets 3 or 4 at a time about 5 minutes per side.
Drain cutlets on paper towels and keep warm.
Pour off all but about 1/4 cup pan drippings, add 1/4 cup coating mixture, consomme and wine.
Stir and cook until sauce boils and thickens.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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