Boneless Breast Of Chicken Saltimbocca

• 6 whole boneless skinless chicken breasts, cut in half
• 1/3 cup flour, plus
• 1 tablespoon all-purpose flour
• 1/3 cup clarified butter
• 12 slices prosciutto ham, thin
• 6 ounces monterey jack cheese, in 6 slices each also cut in half
• 1/4 cup chopped shallot
• 3 cloves garlic, minced
• 1/2 lb mushroom, sliced (about 3 cups)
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1 teaspoon fresh thyme
• 1 teaspoon oregano leaves
• 1/2 cup dry sherry
• 1/2 cup cream
• salt and pepper

1. Dip chicken in flour; brown in butter.
2. Arrange in a butter 13x9x2-inch baking dish.
3. Top each with 1 slice prosciutto ham and 1/2 slice cheese.
4. Cook shallots and garlic until soft; add mushrooms, wine, broth and herbs.
5. Bring to a boil and cook 10 minutes.
6. Stir into hot mixture 1 T flour and a small amount of sherry.
7. Stir in remaining sherry and cream; season with salt and pepper.
8. Pour sauce over chicken.
9. Bake in a 375u0b0 oven for 20 minutes.

chicken breasts, flour, flour, butter, ham, cheese, shallot, garlic, mushroom, white wine, chicken broth, thyme, oregano, dry sherry, cream, salt

Taken from www.food.com/recipe/boneless-breast-of-chicken-saltimbocca-55665 (may not work)