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Chicken Saltimbocca with Mushroom Sauce

Chicken Saltimbocca with Mushroom Sauce
“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
8 ServingsPrep: 20 min. Cook: 45 min.

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
© Taste of Home 2013

2 of 2

Chicken Saltimbocca with Mushroom Sauce (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013