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June 2018

Chicken Recipes

Preserving Recipes

Heart Of Palm Pickles

Heart Of Palm Pickles Recipe
4 qt Tender hearts of palm 2 tb Salt 1 qt Cold water 1 oz Mustard seed 1 1/4 oz Dry mustard P...

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ChickenSaltimbocca Recipe

ChickenSaltimbocca recipe and other chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print ChickenSaltimbocca recipe  PDF



4 chicken breasts
4 large sage leaves
4 slices prosciutto
flour salt and pepper 4 tablespoons virgin olive oil
4 shallots thinly sliced
1/2 pound oyster mushrooms sliced
1 cup marsala wine
1/2 cup chicken stock
2 tablespoons butter

Lightly pound the chicken breasts to 1/4 inch thick. Season with salt and pepper and lay a sage leaf on each breast. Lay 1 slice prosciutto over each and fold in half like a book. Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper. In a 12 inch to 14 inch saute pan, heat oil until just smoking. Add chicken and saute until golden brown on both sides. Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes. Add marsala and chicken stock and cook over high heat until reduced by half. Swirl in

ChickenSaltimbocca recipe and other chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
757 people have voted
Last Reviewed on 2018-06-23



Saturday, Jun 23 2018 Download & Print ChickenSaltimbocca recipe  PDF   Chicken recipes RSS   New

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Squash Doughnuts
Squash Doughnuts Recipe


1 c Milk 1 c Cooked squash 1/2 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 3 c Flour 1 1/4 c Sugar 2 tb Shortening 2 Eggs, well beaten 1 ts Vanilla 3 ts Baking powder Cream shortening and sugar. Add eggs, squash, and flavoring. Sift flour, measure, and sift with salt, baking powder, and spices. Add alternately with milk to first mi ture. Chill dough. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton, Concord, MA. From: Grant Ames Date...

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