Chicken Saltimbocca

By gilligan1963

Ingredients

• 4 boneless chicken breasts
• 4 slices of prosciutto
• 4 slices provolone cheese
• 1 lb. sliced mushrooms
• 1 bag of baby spinach
• 1/4 cup white wine
• 1 can (14.5 oz.) chicken stock
• 4 tbsp. unsalted butter
• 2 tbsp. flour
• splash of heavy cream or half and half
• pinch of ground sage
• pinch of black pepper
• Olive oil to saute spinach and chicken

Details

Servings 2
Preparation time 20mins
Cooking time 45mins
Adapted from askchefdennis.com

Preparation

Step 1

Pound chicken breasts with the flat side of a meat hammer.
Dredge chicken breasts in flour seasoned with salt and pepper.
Place floured breasts in a large saute pan with enough olive oil to saute chicken breasts.
Cook chicken 3 minutes on each side and remove from the pan.
Add a little more olive oil to the pan and add in the sliced mushrooms and saute until soft.
Add all of the wine to pan to deglaze the pan, allow alcohol to cook off for a minute then add the chicken stock, pinch of sage, pinch of black pepper.
Reduce heat and continue to cook while sauce is reducing.
Once sauce has started to reduce add in cream and mix well.
Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor.
As the sauce begins to thicken remove from the heat.
Place chicken breast in a baking dish and top with a slice of proscuitto and the provolone.
Place in a 350 degree oven for about 15 minutes or until the cheese has melted.
In another saute pan, add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)

On a serving platter or individual plates set up the dish.
Sauteed spinach, chicken breast then top with mushrooms and pan sauce
serve with rice or a grain of your choice.