Bonnie’s Chicken Saltimbocca
This recipe is in honor of Bonnie Snyder, who gave me my first cooking class over 10 years ago. Sadly, she died of cancer a few years ago, but she inspired me and my dream to teach cooking.
Bonnie’s Chicken Saltimbocca
This recipe is in honor of Bonnie Snyder, who gave me my first cooking class over 10 years ago. Sadly, she died of cancer a few years ago, but she inspired me and my dream to teach cooking.
Cooking Instructions
- 1
Sauté chicken in olive oil and butter until browned. (Can dust chicken before cooking with flour if preferred.)
- 2
Remove chicken from pan and set aside to rest.
- 3
Add mushrooms and sauté for 3-5 minutes.
- 4
Add vermouth to deglaze pan. Add chicken stock and boil.
- 5
Reduce heat to low and return chicken to pan. Continue to cook chicken for 2 minutes or until done. Turn off heat.
- 6
Top each piece with prosciutto and provolone and cover for 3 minutes or until cheese melts.
- 7
Plate chicken and top with mushroom sauce.
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