Chicken Saltimbocca with Mushroom Sauce Recipe

Cooking Directions

• STEP 1.Season the chicken breasts with salt and pepper on both sides.
• STEP 2.Place a slice of prosciutto and a sage leaf on top of each chicken breast.
• STEP 3.Secure the prosciutto and sage in place by using toothpicks.
• STEP 4.Heat olive oil in a large skillet over medium heat.
• STEP 5.Add the chicken breasts to the skillet and cook for about 4-5 minutes per side, or until cooked through.
• STEP 6.Remove the chicken from the skillet and set aside.
• STEP 7.In the same skillet, add the sliced mushrooms and cook until they are golden brown.
• STEP 8.Add the garlic and cook for an additional minute.
• STEP 9.Pour in the chicken broth and bring to a simmer.
• STEP 10.Stir in the heavy cream and cook for another 2-3 minutes, or until the sauce has thickened.
• STEP 11.Season the mushroom sauce with salt and pepper to taste.
• STEP 12.Place the chicken back into the skillet and spoon the mushroom sauce over the top.
• STEP 13.Cook for another minute to heat the chicken through.
• STEP 14.Serve the Chicken Saltimbocca with Mushroom Sauce hot, garnished with fresh parsley.
• STEP 15.Enjoy!

Cooking Tips

• Make sure to secure the prosciutto and sage leaves tightly to the chicken breasts with toothpicks to prevent them from falling off during cooking.
• For a healthier version, you can use turkey bacon instead of prosciutto.
• If you prefer a thicker sauce, you can add a cornstarch slurry to the mushroom sauce and cook until it reaches the desired consistency.

Storage and Serving

• Leftover Chicken Saltimbocca with Mushroom Sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken and sauce in a skillet over low heat until warmed through.
• Serve the Chicken Saltimbocca with Mushroom Sauce with a side of pasta or roasted vegetables for a complete meal.