Chicken Saltimbocca with Mushroom Sauce

By nurseliz

Ingredients

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

Details

Servings 8

Preparation

Step 1

Directions

* In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 8-10 minutes on each side or until chicken juices run clear. Remove and keep warm.
* In the same skillet, saute the mushrooms, prosciutto, shallots and garlic in remaining oil until tender. Stir in wine. Bring to a boil; cook until liquid is reduced to about 1/3 cup, about 10 minutes.
* Meanwhile, in a small saucepan, lightly mash 1/2 cup beans; add the water, 1 tablespoon sage and remaining pepper and beans; cook and stir until heated through. Set aside and keep warm.
* Add chicken broth to the mushroom mixture. Bring to a 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; cook for 2 minutes. Serve with bean mixture. Yield: 8 servings.

Nutrition Facts: 1 serving equals 290 calories, 13 g fat (4 g saturated fat), 84 mg cholesterol, 371 mg sodium, 14 g carbohydrate, 3 g fiber, 26 g protein.