Chicken Saltimbocca with Mushrooms
"The flavors in this chicken dish are delicious. Simple and easy to prepare. I like to butterfly my chicken breasts and then cut them in half. That gives me a nice even thickness. It's not to thick, and not to thin. It works perfect for us. But, if you like a thicker piece of breast meat, leave the breast whole."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (258.7 g)
- Calories 478.5
- Total Fat - 25.9 g
- Saturated Fat - 10.5 g
- Cholesterol - 164.4 mg
- Sodium - 570.4 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.4 g
- Sugars - 0.1 g
- Protein - 50.2 g
- Calcium - 44.6 mg
- Iron - 4.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Season the chicken breast with salt and pepper.
Step 2
Add flour onto a piece of waxed paper or on a plate. Dredge the chicken pieces through the flour, coating evenly and shaking off excess.
Step 3
In a large pan, over medium heat, melt 3 Tablespoons of butter along with the olive oil. When hot, add the floured chicken breasts and cook until golden brown, 5-8 minutes.
Step 4
Turn chicken over and continue to cook for another 5-8 minutes.
Step 5
Reduce heat to low. Sprinkle breasts with chopped sage.
Step 6
Top each breast with a slice prosciutto over the chopped sage.
Step 7
Add the remaining tablespoon of butter to pan along with mushrooms; sauté’ for 2 minutes.
Step 8
Add the wine and cook 15 minutes.
Step 9
Sprinkle in arrowroot and stir until slightly thickened.
Step 10
Add the cheese slice to each breast and cover pan with a lid; cook until cheese is completely melted. Spoon sauce over each chicken breast.
Tips
No special items needed.
3 Reviews
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