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Category: Chicken
Prep Time: Cook Time: Total Time:
1/2 cup flour
1/4 tsp salt
1/2 tsp pepper, divided
8 boneless skinless chicken thighs (2 pounds)
2 tbsp 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 oz can white kidney or cannellini beans, rinsed and drained, divided
1/4 cup water
3 tbsp fresh sage or 3 tsp 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 tsp pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 1 tbsp 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 tbsp 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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CHICKEN SALTIMBOCCA WITH MUSHROOM SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
1/2 cup flour
1/4 tsp salt
1/2 tsp pepper, divided
8 boneless skinless chicken thighs (2 pounds)
2 tbsp 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 oz can white kidney or cannellini beans, rinsed and drained, divided
1/4 cup water
3 tbsp fresh sage or 3 tsp 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 tsp pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 1 tbsp 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 tbsp 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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