A delightful twist on the classic Saltimbocca, featuring tender chicken breasts topped with prosciutto and cheese, baked in a creamy herb-infused sauce.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the dish.
Dredge the chicken breasts in flour, shaking off any excess.
Ensure the chicken is evenly coated for a nice crust.
Heat a skillet over medium heat, add butter, and brown the chicken on both sides.
Browning the chicken seals in the juices and adds flavor.
Place the browned chicken in a buttered baking dish.
Use a dish that fits the chicken snugly to keep the sauce concentrated.
Top each chicken breast with a slice of prosciutto and a slice of cheese.
The cheese will melt and create a delicious topping.
In the same skillet, sauté shallots and garlic until fragrant.
Cooking the aromatics in the same skillet adds depth to the sauce.
Add mushrooms, white wine, chicken broth, thyme, and oregano to the skillet. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the sherry and cream, seasoning with salt and pepper to taste.
Adjust the seasoning to your preference for a balanced flavor.
Pour the sauce over the chicken in the baking dish.
Ensure the chicken is well-covered with the sauce for even baking.
Bake the dish in the preheated oven for 20 minutes.
Check the chicken for doneness before removing it from the oven.
Serve the chicken hot, garnished with fresh herbs if desired.
Pair with a side dish like mashed potatoes or a fresh salad for a complete meal.
