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Chicken saltimbocca

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Ingredients/Components

total - 2 chicken
thin slices Prosciutto - 4 item
slices Gruyere or Swiss cheese - 4 item
small tomato, peeled, seeded and chopped - 1 item
margarine or butter - 1/4 c
sliced fresh mushrooms - 1 c
garlic cloves, minced - 2 item
milk - 1/2 c
sour cream or plain yogurt - 1/2 c
all-purpose flour - 2 Tbsp
paprika - 1/4 tsp
ground nutmeg - 1/8 tsp
hot cooked noodles - 2 c
salt - 1/8 tsp
pepper - 1/8 tsp

How to make chicken saltimbocca:

Pound chicken lightly to form 1/8-inch thick rectangles, bone side facing up. Place 1 piece of Prosciutto on chicken piece, folding if too long. Place 1 slice of cheese atop Prosciutto, closer to one edge. Top with some tomato. Fold in long sides of chicken and roll up jelly roll style, starting from edge with cheese. Secure with wooden toothpicks.

In a large skillet, cook chicken rolls in 2 tablespoons of the butter or margarine. Cook over medium heat 25 to 30 minutes, turning to brown evenly.

For sauce, in medium saucepan, melt remaining butter. Add mushrooms and garlic. Cook until tender. Remove from heat. Stir together milk, sour cream, flour, paprika, nutmeg, salt and pepper. Add to sauce. Cook and stir until thick and bubbly. Cook 1 minute more. Arrange noodles and chicken on plate. Pour sauce all over. Serves about 4.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.3

Average rating: 3.3, total votes: 8

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