Chicken Saltimbocca with Mushroom Sauce Recipe

Chicken Saltimbocca with Mushroom Sauce RecipePhoto by: Taste of Home Chicken Saltimbocca with Mushroom Sauce Recipe Rating 5

“I created this recipe to capture the flavors of saltimbocca, but without all the fat and sodium. With the addition of beans, it becomes a one-dish meal. We really enjoy it.” Virginia Anthony — Jacksonville, Florida

This recipe is:

Contest Winning

Healthy

0
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Chicken Saltimbocca with Mushroom Sauce Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Chicken Saltimbocca with Mushroom Sauce Recipe
  • Prep: 20 min. Cook: 45 min.
  • Yield: 8 Servings
20 45 65

Ingredients

  • 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 can (15 ounces) 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

Directions

  • 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 8-10 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; 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; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cream and remaining sage; heat through (do not boil). Return chicken to skillet; cook for 2 minutes. Serve with bean mixture. Yield: 8 servings.

Nutritional Facts 1 serving equals 290 calories, 13 g fat (4 g saturated fat), 84 mg cholesterol, 371 mg sodium, 14 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Chicken Saltimbocca with Mushroom Sauce in Healthy Cooking October/November 2009, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Taste of Home

Featured Videos

  • Healthy Cooking Tips

    Whether you're a diabetic, cutting calories, or watching your carbs cooking healthy meals can be a challenge. Here are some great and easy tips to remember for cooking healthy and delicious meals.

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Chicken Saltimbocca with Mushroom Sauce (0)

Chicken Saltimbocca with Mushroom Sauce Recipe

Chicken Saltimbocca with Mushroom Sauce

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT