Posted by: lifewithbs | March 27, 2010

Bridal Shower + Chicken Saltimbocca

We had my bridal shower last weekend in Connecticut, and everything turned out perfectly. The weather was beautiful, the food was delicious, and everyone had a good time! I am very lucky to have such wonderful friends and family 🙂

I was excited to go home, not just for the bridal shower, but so that I could cook with my mom again. Hopefully this will be the first of many posts where we were able to cook together. I still have a lot to learn!

For the main dish, we made Chicken Saltimbocca. This recipe holds a special place in my heart because it is the first dish I ever made for Brett, on the first Valentine’s Day that we were together.

Chicken Saltimbocca

from Recipes from Great American Inns

6 whole boneless, skinless chicken breasts

1/3 cup plus 1 tablespoon all-purpose flour

1/3 cup butter

12 thin slices prosciutto ham, fat removed

6 1 oz. slices Monterey jack cheese

1/4 cup chopped shallots

3 large cloves garlic, minced

1/2 pound mushrooms sliced (about 3 cups)

1/2 cup dry white wine

1 cup chicken broth

1 teaspoon each of fresh thyme and oregano

1/2 cup cream

1/2 cup sherry (or substitute 1/4 cup additional white wine)

salt and pepper

First, clean and trim the chicken breasts. Melt the butter in two skillets,or one if you want to cook the chicken in batches. Once the butter is hot, dip the chicken in the flour to cover both sides.

Cook the chicken in the skillet, until browned on both sides. Add more butter to the skillets if needed. We needed 15 servings, so we more than doubled the recipe.

While the chicken is cooking, you can chop up the garlic, shallots, thyme and oregano. Here’s Mom, getting ready to chop!

Once the chicken is browned on both sides, top each piece with a slice of cheese.

Wrap each piece with two slices of prosciutto, and arrange all the pieces in a buttered 13×9 baking dish.

Next, you need to make the sauce. Using the same skillet in which you browned the chicken, cook the shallots and garlic until soft.

Add the mushrooms, and cook a few minutes until soft.

My sister thought there needed to be a picture of me tending the stove, so here ya go.

Add in the wine, chicken broth, and herbs. Bring to a boil and cook for 10 minutes.

Stir in 1 tablespoon of flour and the sherry (or more white wine if you don’t want to use sherry). Add in the cream, salt and pepper, and cook for a few minutes to combine.

Pour the sauce over the chicken. We covered the baking dishes, and let it sit overnight until the shower started, but you can also cook it right away. Bake in a 375 degree oven for 25 minutes.

I was too excited to eat and forgot to take a picture once it came out of the oven, but just trust me that it looked great and tasted even better!


  1. I was lucky enough to come home in time to have a plate…and it was delicious! (and looked great too) Nice to see Mary & Sarah cooking together again. Good Job ladies.

  2. The bridal shower was beautiful and the food was delicious! I’m so glad you posted this recipe because I really want to make it for Nick!

    • Let me know how it turns out, if you do! Thanks for all of your help at the shower, Kel. If you have any pictures, send them my way!

  3. I made this meal for Nick tonight and he loved it. It came out great, but I definitely think your mom made it better 🙂

    I love that you can make this recipe the night before and cook it the next day. It’s also great for leftovers for two people for the week!

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