Chicken Saltimbocca with Mushrooms

Crystal ~


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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15 Min
40 Min
Stove Top


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  • ·
    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

How to Make Chicken Saltimbocca with Mushrooms


  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.

Printable Recipe Card

About Chicken Saltimbocca with Mushrooms

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

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