Chicken Saltimbocca

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1 reviews.
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 4 servings

Ingredients

4
boneless skinless chicken breasts (about 6 oz each)
1/3
cup all-purpose flour
2
tablespoons grated Parmesan cheese
1
teaspoon Italian seasoning
1/2
teaspoon salt
2
tablespoons olive or vegetable oil
4
slices prosciutto (about 3 oz)
4
slices (1 oz each) mozzarella cheese
1
teaspoon chopped fresh sage leaves
3/4
cup Progresso™ chicken broth (from 32-oz carton)
1
tablespoon butter or margarine

Directions

  1. 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
  2. 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
  3. 3 Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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