Chicken and Sage over Fettucini and Shiitake Mushrooms and Fruit Salad

Photo by debora j.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 4

    boneless, skinless organic chicken breasts

  • 16

    slices imported prosciutto

  • 16

    fresh organic sage leaves

  • 3

    Tbsp. olive oil

  • organic garlic powder, salt and pepper

  • 2

    packages organic shiitake mushrooms, stems removed , sliced

  • 3

    Tbsp. organic butter

  • 1

    Tbsp. organic dried minced onions

  • 1/2

    c. organic free range chicken broth

  • 1/4

    c. balsamic vinegar

  • 1/2

    tsp. organic garlic powder

  • 1

    organic lemon, juiced

  • 2

    Tbsp. champagne vinegar

  • 1

    c. frozen organic sweet peas

  • 16 oz. box capellini pasta, cook as directed

Directions

Trim chicken breasts of excess fat. Carefully, slice chicken horizontally through the entire breast to create a thin cutlet. Pound the 8 cutlet until about 1/3 inch thick. Cut in half horizontally. Place one sage leaf on a chicken cutlet and wrap with prosciutto. Place wrapped chicken on plate. After all the cutlets are wrapped, preheat a large frying pan. Add olive oil. Add chicken cutlet wraps to pan. Season with salt, pepper and garlic powder. Flip. Cook thoroughly about 3 minutes each side. Removed cooked chicken. Place on plate and cover with another plate. Add butter to heated pan and add minced onions. Melt and add shiitake mushrooms. Sauté for 4 minutes. Bring a pot of water to boil. Add capellini. Cook for 3 - 5 minutes. Drain and rinse. Next add chicken broth to peas. Bring to a boil. Add chicken wraps back to frying pan. Make sure to add back any juice that has collected on the plate. Coat chicken with sauce. Serve 2 chicken cutlet wraps with 1/2 cup pasta and fruit salad.

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