John Myers
Chicken Breast Saltimbocca with Mushroom Sherry Sauce and Parmesan Potatoes
The perfect chicken breast saltimbocca with mushroom sherry sauce and Parmesan potatoes recipe with a picture and simple step-by-step instructions.
- 300 g Chicken breast fillet
- 1 pinch Salt and pepper
- 2 slice Parma ham
- 4 Sage leaves
- 1 tbsp Butter
- 1 tbsp Oil
- 250 g Mushrooms
- 1 Bouillon cube
- 1 tbsp Sherry dry
- 1 bunch Parsely
- 50 ml Cream
- Salt and pepper the chicken breast halves and cut into a long pocket each. Slide the Parma ham and sage leaves into the pockets and close the pockets tightly (do not need to be stuck).
- Heat the oil and butter in a pan and slowly fry the chicken breast halves on both sides over a medium to low temperature (about 10 minutes). Take the chicken out of the pan and keep warm.
- Clean the mushrooms, quarter them and fry them in the roasting tray for about 5 minutes, then remove them as well. Bring the roast set to the boil with about 250 ml of water and the stock cube. Stir in the sherry, chopped parsley and cream, add the mushrooms and heat briefly. Place the chicken on top and serve in the pan. This goes well with mashed potatoes or pasta.
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