Chicken Saltimbocca with Mushrooms
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Family Tested & Approved
4 boneless skinless chicken breasts, butterflied or pounded to an even thickness
2 teaspoons fresh sage, chopped
4 slices of prosciutto, trimmed to fit chicken breasts
2 slices provolone cheese, cut in half
1 cup fresh mushrooms, sliced
¾ cup dry white wine. (i use pinot grigio)
1-2 teaspoons of arrowroot
Season the chicken breast with salt and pepper.
Add flour onto a piece of waxed paper or on a plate. Dredge the chicken pieces through the flour, coating evenly and shaking off excess.
In a large pan, over medium heat, melt 3 Tablespoons of butter along with the olive oil. When hot, add the floured chicken breasts and cook until golden brown, 5-8 minutes.
Turn chicken over and continue to cook for another 5-8 minutes. Reduce heat to low.
Sprinkle breasts with chopped sage. Top each breast with a slice prosciutto over the chopped sage.
Add the remaining tablespoon of butter to pan along with mushrooms; sauté’ for 2 minutes.
Add the wine and cook 15 minutes.
Sprinkle in arrowroot and stir until slightly thickened.
Add the cheese slice to each breast and cover pan with a lid; cook until melted. Spoon sauce over each chicken breast.