Chicken Saltimbocca with Mushroom Sauce
I like this recipe because it captures the flavors of saltimbocca but without all the fat or sodium. Enjoy!
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1/2 teaspoon pepper, divided
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8 boneless skinless chicken thighs (2 pounds)
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2 tablespoons olive oil, divided
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2 cups sliced fresh mushrooms
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2 thin slices prosciutto or deli ham
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1/2 cup chopped shallots
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2 garlic cloves, minced
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1 cup white wine or reduced-sodium chicken broth
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1 cup reduced-sodium chicken broth
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1/3 cup half-and-half cream
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3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
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1 can (15 ounces) white kidney or cannellini beans, rinsed and drained, divided
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1/4 cup water
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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.
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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.
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Stir in broth.
Simmer, uncovered, for 5 minutes or until slightly reduced. Stir in
cream and 2 tablespoons sage; heat through (do not boil).
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Meanwhile, in a
small saucepan, lightly mash 1/2 cup beans; add the water. Stir in the
remaining pepper, sage and beans. Heat through.
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Add chicken to the mushroom mixture and heat through. Serve with beans.
Yield: 8 servings.
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