Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Rupert's on the Top: Chicken Saltimbocca




Source of Recipe


Rupert's on the Top


Recipe Introduction


Chicken Saltimbocca is a favorite of Rupert's on the Top customers because of the unique combination of the mozzarella cheese with the prosciutto ham atop of the chicken breast.


List of Ingredients




4 - 8 oz. Boneless Chicken Breast
4 Slices Mozzarella Cheese - enough to cover chicken
4 Slices Prosciutto Ham - enough to cover mozzarella cheese
Chopped fresh rosemary and sage - enough to cover chicken
1 quart of Supreme Sauce (recipe follows)


Recipe



To prepare chicken breast, place one breast between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet till approximately ¼" thickness. Remove plastic wrap and sprinkle the rosemary and sage on one side of the chicken breast. Place a slice of cheese and a slice of ham on the top of the breast, and flour lightly on both sides. In a sauté pan, heat enough butter to line the pan, and sauté chicken saltimbocca (ham side down) for approximately 5 minutes or until light brown and turn breast over for an additional 5 minutes.

To serve: Coat plate with supreme sauce and place chicken on top of sauce. To compliment this dish, serve with wild rice.

Supreme Sauce:

1 quart chicken stock
2 bay leaves
1 pinch thyme
1 pinch ground white pepper
1 pinch granulated garlic
2 oz. chicken base
Combine all ingredients for the supreme sauce in a large pot and bring to a rolling boil.

While boiling prepare a "rue" to be added to the supreme sauce. To prepare rue: In a sauté pan, combine 2 oz. salted butter with ½ cup flour until "nutty" aroma is present. Add all ingredients to the boiling supreme sauce until you reach a medium consistency. Add 1 cup sherry wine and ½ cup heavy cream to the mixture and cook on medium flame for approximately 3 minutes.