Chicken Saltimbocca with Mushroom Sauce Recipe
Chicken Saltimbocca with Mushroom Sauce Recipe photo by Taste of Home

Chicken Saltimbocca with Mushroom Sauce Recipe

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“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
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:8 servings
Healthy Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 8 servings


  • 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 cup reduced-sodium chicken broth
  • 1/3 cup half-and-half cream
  • 3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained, divided
  • 1/4 cup water

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.


  1. 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 6-8 minutes on each side or until juices run clear. Remove and keep warm.
  2. 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.
  3. Stir in broth. Simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cream and 2 tablespoons sage; heat through (do not boil).
  4. Meanwhile, in a small saucepan, lightly mash 1/2 cup beans; add the water. Stir in the remaining pepper, sage and beans. Heat through.
  5. Add chicken to the mushroom mixture and heat through. Serve with beans. Yield: 8 servings.
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.

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Reviewed Nov. 9, 2015

"Really tasty! We didn't add the beans and I think next time we will use apple juice or cider in place of the chicken broth. I think an apple flavor will really go well with this."

Reviewed Apr. 1, 2011

"To clarify the recipe--should say combine bean mixture with sauce."

Reviewed Jun. 21, 2010

"Used boneless, skinless impressive dish w/o too much fuss. My husband bragged about it to friends. Will definately go on the "favorites" list!"

Reviewed Dec. 7, 2009

"So good, and rich in flavor. Cooks fast, and great for entertaining!"

Reviewed Oct. 19, 2009

"This was a perfect recipe. We loved the sauce and want to try it with white meat next time."

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