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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: 40 min.


  • 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


  • 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

2 of 2

Chicken Saltimbocca with Mushroom Sauce (continued)

Directions (continued)

  • tablespoon oil for 6-8 minutes on each side or until 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.
  • Stir in broth. Simmer, uncovered, for 5 minutes or until slightly
  • reduced. Stir in cream and 2 tablespoons sage; heat through (do not
  • boil).
  • Meanwhile, in a small saucepan, lightly mash 1/2 cup beans; add the
  • water. Stir in the remaining pepper, sage and beans. Heat through.
  • Add chicken to the mushroom mixture and heat through. Serve with
  • beans. 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.