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Chicken Saltimbocca with Prosciutto and Mushroom Sauce

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  1. 1/2 cup all-purpose flour
  2. 1/4 teaspoon salt
  3. 1/2 teaspoon pepper, divided
  4. 8 boneless skinless chicken thighs (2 pounds)
  5. 2 Tablespoons olive oil, divided
  6. 2 cups sliced fresh mushrooms
  7. 2 thin slices prosciutto or deli ham
  8. 1/2 cup chopped shallots
  9. 2 garlic cloves, minced
  10. 1 cup white wine or reduced-sodium chicken broth
  11. 1 cup reduced-sodium chicken broth
  12. 1/3 cup half-and-half cream
  13. 3 Tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
  14. 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained, divided
  15. 1/4 cup water


1. In a large resealable plastic bag, combine the flour, salt, and ¼ teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat.

2. In a large skillet over medium heat, cook chicken in 1 Tablespoon oil for 6 to 8 minutes on each side or until juices run clear. Remove and keep warm.

3. In the same skillet, sauté the mushrooms, prosciutto, shallots, and garlic in remaining oil until tender.

4. Stir in wine. Bring to a boil; cook until liquid is reduced to about ⅓ cup, about 10 minutes.

5. Stir in broth. Simmer, uncovered, for 5 minutes or until slightly reduced.

6. Stir in cream and 2 Tablespoons sage; heat through (do not boil).

7. Meanwhile, in a small saucepan, lightly mash ½ cup beans; add the water. Stir in the remaining pepper, sage and beans. Heat through.

8. Add chicken to the mushroom mixture and heat through. Serve with beans.