Chicken Saltimboca with mushroom sauce

By rpanzano

290 calories
13 g fat
371 g sodium
14 g carbohydrate
26 g protein

Ingredients

• 1/2 c flour
• 1/4 tsp salt
• 1.2 tsp pepper-divided
• 8 boneless skinless chicken thighs
• 2 Tbsp olive oil divided
• 2 cups sliced fresh mushrooms
• 2 thin slices prosciutto or deli ham
• 1/2 c shopped shallots
• 2 garlic cloves minced
• 1 c white wine or reduced sodium chicken broth
• 1 can(15 oz) white kidney beans or cannellini beans, rinsed and drained-divided
• 1/2 c water
• 3 Tbsp fresh sage or 3 tsp dries sage leaves- divided
• 1 cup reduced sodium chicken broth
• 1/3 c half and half

Preparation

Step 1

1. In lrg resealable plastic bag combine flour, salt and 1/4 tsp pepper. Add chicken a few pcs at a time, shake to coat. In large skillet over medium heat, cook chicken in 1 Tbsp oil for 8-10 minutes on each side or until chicken juices run clear. Remove and keep warm.
2. In same skillett, saute mushrooms, prosciutto, shallots and garlic in remaining oil until tender. Stir in wine. Bring to boil., cook until liquid is reduced to 1/3 cup, about 10 minutes.
3. in small saucepan, lightly mash 1/2 cup beans, add the water, 1 Tbs sage, remaining pepper asn beans. cook and stir until heated through. Set aside and keep warm.
4. Add chickne broth to the mushroom mixture. Bring to boil. Reduce heat, simmer, uncovered for 5 minutes or until slightly reduced. Stir in cream and remaining sage. Heat through (do not boil). Return chicken to skillet and cook for 2 minutes. Serve with bean mixture.