Chicken Saltimbocca with Mushroom Sauce

By bakers_delight85

Ingredients

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

Details

Servings 8

Preparation

Step 1

In a large resealable plastic bag, combine the flour, salt and 1/4 tsp. pepper. Add chicken, a few pieces at a time and shake to coat. In a 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.
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 Tbsp. 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.
One serving = 290 calories, 13g fat, 3g fiber, 26g protein