Chicken Saltimbocca with Mushrooms

Crystal ~

By
@crystal7

Not only are the flavors in this recipe are delicious, but simple and easy to prepare too. I like to butterfly my chicken breasts and then cut them in half. That gives me a nice even thickness. It's not to thick, and not to thin. It works perfect for us. But, if you like a thicker piece of breast meat, leave the breast whole.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

4 boneless skinless chicken breasts, butterflied or pounded to an even thickness
salt and pepper to taste
¼ cup flour
4 tablespoons butter
2 tablespoon olive oil
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

Directions Step-By-Step

1
Season the chicken breast with salt and pepper.
2
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.
3
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.
4
Turn chicken over and continue to cook for another 5-8 minutes. Reduce heat to low.
5
Sprinkle breasts with chopped sage. Top each breast with a slice prosciutto over the chopped sage.
6
Add the remaining tablespoon of butter to pan along with mushrooms; sauté’ for 2 minutes.
7
Add the wine and cook 15 minutes.
8
Sprinkle in arrowroot and stir until slightly thickened.
9
Add the cheese slice to each breast and cover pan with a lid; cook until melted. Spoon sauce over each chicken breast.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American