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chicken saltimbocca with mushrooms

crystal7 avatar
Recipe by
Crystal ~
@crystal7
Somewhere, IL

Not only are the flavors in this recipe are delicious, but simple and easy to prepare too. 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.

yield 4 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For chicken saltimbocca with mushrooms

  • 4 boneless skinless chicken breasts, butterflied or pounded to an even thickness
  • salt and pepper to taste
  • ¼ cup flour
  • 4 tablespoons butter
  • 2 tablespoon olive oil
  • 2 teaspoons fresh sage, chopped
  • 4 slices of prosciutto, trimmed to fit chicken breasts
  • 2 slices provolone cheese, cut in half
  • 1 cup fresh mushrooms, sliced
  • ¾ cup dry white wine. (i use pinot grigio)
  • 1-2 teaspoons of arrowroot

How To Make chicken saltimbocca with mushrooms

  • 1
    Season the chicken breast with salt and pepper.
  • 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.
  • 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.
  • 4
    Turn chicken over and continue to cook for another 5-8 minutes. Reduce heat to low.
  • 5
    Sprinkle breasts with chopped sage. Top each breast with a slice prosciutto over the chopped sage.
  • 6
    Add the remaining tablespoon of butter to pan along with mushrooms; sauté’ for 2 minutes.
  • 7
    Add the wine and cook 15 minutes.
  • 8
    Sprinkle in arrowroot and stir until slightly thickened.
  • 9
    Add the cheese slice to each breast and cover pan with a lid; cook until melted. Spoon sauce over each chicken breast.
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