Chicken Saltimboca with Mushroom Sauce

  • Yield: 4 servings


3tablespoons extra virgin olive oil (divided use)
1/2cup chopped shallots
2cloves garlic, minced
2cups sliced fresh mushrooms
3ounces chopped proscuitto
1cup dry white wine (divided use)
1-- (19 oz) can cannellini beans, drained, RESERVE 1/4 cup liquid
1tablespoon chopped fresh sage, or 1 teaspoon dried rubbed sage
1/4teaspoon freshly ground black pepper
1/2cup all purpose flour
1/4teaspoon Kosher salt
1/4teaspoon freshly ground black pepper
8-- boneless, skinless chicken thighs, pounded to an even thickness
2tablespoons chopped fresh sage, or 1 1/4 teaspoon dried rubbed sage
1cup fat free, reduced sodium chicken broth
1/2cup half and half
chopped parsley for garnish


Heat one tablespoon oil in large non-stick skillet over medium-high heat. Add shallots, garlic, mushrooms and proscuitto; saute until vegetables are tender and musrhoom are lightly browned, about 4 minutes. Turn heat to high; add 1/2 cup wine and cook until wine is almost evaporated. Remove mixture from skillet; set aside. Wipe out skillet with paper towel.

Place beans, sage, pepper and reserved bean liquid in a small saucepan. Heat over low heat, stirring occassionally until heated through.

In shallow dish, combine flour, salt and pepper. Dredge chicken in mixture. Heat remaining 2 tablespoons oil in skillet over medium-high heat. Add chicken and cook 6 to 8 minutes on each side, until cooked through, 165 degrees on instant read thermometer or juices will run clear. Remove from skillet; cover and keep warm. Deglaze skillet with remaining 1/2 cup wine.

Return mushroom mixture to skillet; add chicken broth and sage. Cook until reduced by half. Add half & half and cook until sauce is slightly thickened. Adjust seasonings with salt and pper, depending on the saltiness of the proscuitto. Return chicken to skillet; cook about 2 minutes, turning once.

Place beans on heated serving platter; top with chicken and spoon sauce over chicken. Sprinkle with chopped parsley. Serves 4