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Chicken Saltimbocca with Mushroom Sauce
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pepper, divided
8 boneless skinless chicken thighs (2 pounds)
2 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
2 thin slices prosciutto or deli ham
1/2 cup chopped shallots
2 garlic cloves, minced
1 cup white wine or reduced-sodium chicken broth
1 15 ounce can white kidney or cannellini beans, rinsed and drained, divided
1/4 cup water
3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
1 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 8 to 10 minutes on each side or until chicken juices run clear. Remove and keep warm.
In the same skillet, saute the mushrooms, prosciutto, shallots and garlic in remaining oil until tender. Stir in wine. Bring to a boil and cook until liquid is reduced to about 1/3 cup, about 10 minutes.
Meanwhile, in a small saucepan, lightly mash 1/2 cup beans, add the water, 1 tablespoon sage and remaining pepper and beans, cook and stir until heated through. Set aside and keep warm.
Add chicken broth to the mushroom mixture. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cream and remaining sage, heat through, do not boil. Return chicken to skillet and cook for 2 minutes. Serve with bean mixture.
Serves 8.
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Greek Chicken Saltimbocca with Mushroom Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Chicken Saltimbocca with Mushroom Sauce
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pepper, divided
8 boneless skinless chicken thighs (2 pounds)
2 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
2 thin slices prosciutto or deli ham
1/2 cup chopped shallots
2 garlic cloves, minced
1 cup white wine or reduced-sodium chicken broth
1 15 ounce can white kidney or cannellini beans, rinsed and drained, divided
1/4 cup water
3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
1 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 8 to 10 minutes on each side or until chicken juices run clear. Remove and keep warm.
In the same skillet, saute the mushrooms, prosciutto, shallots and garlic in remaining oil until tender. Stir in wine. Bring to a boil and cook until liquid is reduced to about 1/3 cup, about 10 minutes.
Meanwhile, in a small saucepan, lightly mash 1/2 cup beans, add the water, 1 tablespoon sage and remaining pepper and beans, cook and stir until heated through. Set aside and keep warm.
Add chicken broth to the mushroom mixture. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cream and remaining sage, heat through, do not boil. Return chicken to skillet and cook for 2 minutes. Serve with bean mixture.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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