Options:

Include nutrition information?

Chicken Saltimbocca with Mushrooms

Created by elsie on May 30, 2013

4 boneless skinless chicken breasts (butterflied or pounded to an even thickness)
Salt and pepper to taste
1/4 cup all purpose flour
4 tablespoons butter
2 tablespoon oil (olive oil)
2 teaspoons fresh sage, chopped

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.