Chicken Saltimbocca With Mushrooms Recipes

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THE BEST CHICKEN SALTIMBOCCA



The Best Chicken Saltimbocca image

Make and share this The Best Chicken Saltimbocca recipe from Food.com.

Provided by MissTiff16

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 (6 ounce) boneless skinless chicken breasts (lightly pounded to an even thickness)
salt & freshly ground black pepper, to taste
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh sage, chopped or 1 teaspoon dried sage
4 sage leaves, for garnish (optional)
2 slices prosciutto, large slices not paper-thin trimmed to fit chicken breasts
1/4 lb fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
3/4 cup dry white wine, such as Pinot Grigio-Sauvignon Blanc

Steps:

  • Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
  • In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
  • Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
  • Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
  • Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

This is an original Italian recipe.

Provided by CHIARA

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
⅓ cup butter
1 cup white wine
4 slices provolone cheese

Steps:

  • Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
  • Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g

CHICKEN SALTIMBOCCA WITH MUSHROOM SAUCE



Chicken Saltimbocca with Mushroom Sauce image

"I created this recipe to capture the flavors of saltimbocca, but without all the fat and sodium. With the addition of beans, it becomes a one-dish meal. We really enjoy it." Virginia Anthony - Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pepper, divided
8 boneless skinless chicken thighs (2 pounds)
2 tablespoons 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 cup reduced-sodium chicken broth
1/3 cup half-and-half cream
3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
1 can (15 ounces) cannellini beans, rinsed and drained, divided
1/4 cup water

Steps:

  • 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 6-8 minutes on each side or until 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., Stir in broth. Simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cream and 2 tablespoons sage; heat through (do not boil). , Meanwhile, in a small saucepan, lightly mash 1/2 cup beans; add the water. Stir in the remaining pepper, sage and beans. Heat through., Add chicken to the mushroom mixture and heat through. Serve with beans.

Nutrition Facts : Calories 290 calories, Fat 13g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 371mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 26g protein.

CHICKEN SALTIMBOCCA WITH MUSHROOMS



Chicken Saltimbocca with Mushrooms image

Not only are the flavors in this recipe are delicious, but simple and easy to prepare too. I like to butterfly my chicken breasts and then cut them in half. That gives me a nice even thickness. It's not to thick, and not to thin. It works perfect for us. But, if you like a thicker piece of breast meat, leave the breast whole.

Provided by Crystal ~

Categories     Chicken

Time 55m

Number Of Ingredients 11

4 boneless skinless chicken breasts, butterflied or pounded to an even thickness
salt and pepper to taste
¼ cup flour
4 tablespoons butter
2 tablespoon olive oil
2 teaspoons fresh sage, chopped
4 slices of prosciutto, trimmed to fit chicken breasts
2 slices provolone cheese, cut in half
1 cup fresh mushrooms, sliced
¾ cup dry white wine. (i use pinot grigio)
1-2 teaspoons of arrowroot

Steps:

  • 1. Season the chicken breast with salt and pepper.
  • 2. Add flour onto a piece of waxed paper or on a plate. Dredge the chicken pieces through the flour, coating evenly and shaking off excess.
  • 3. In a large pan, over medium heat, melt 3 Tablespoons of butter along with the olive oil. When hot, add the floured chicken breasts and cook until golden brown, 5-8 minutes.
  • 4. Turn chicken over and continue to cook for another 5-8 minutes. Reduce heat to low.
  • 5. Sprinkle breasts with chopped sage. Top each breast with a slice prosciutto over the chopped sage.
  • 6. Add the remaining tablespoon of butter to pan along with mushrooms; sauté' for 2 minutes.
  • 7. Add the wine and cook 15 minutes.
  • 8. Sprinkle in arrowroot and stir until slightly thickened.
  • 9. Add the cheese slice to each breast and cover pan with a lid; cook until melted. Spoon sauce over each chicken breast.

WHAT TO SERVE WITH CHICKEN SALTIMBOCCA? 8 BEST SIDE DISHES



What to Serve with Chicken Saltimbocca? 8 BEST Side Dishes image

Provided by Kimberly Baxter

Categories     Side Dishes

Time 30m

Number Of Ingredients 8

Baked Potatoes
Mushroom Risotto
Wrapped Asparagus
Cheesy Polenta
Asparagus with Hollandaise Sauce
Cauliflower with Truffle Oil
Rice Pilaf
Portobello Mushrooms

Steps:

  • Choose your favorite recipe from the list of options.
  • Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

CRYSTAL'S CHICKEN SALTIMBOCCA



Crystal's Chicken Saltimbocca image

Boneless chicken breasts are pounded thin, then rolled with prosciutto, provolone, and spinach, and cooked in olive oil and white wine.

Provided by crystalhowey1981

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 8

8 skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil, divided
salt and black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained well
8 slices thinly sliced prosciutto
8 slices provolone cheese
½ cup freshly grated Parmesan cheese
1 ½ cups dry white wine

Steps:

  • Brush each chicken cutlet with olive oil and season with salt and pepper.
  • Squeeze excess water out of the frozen spinach, then season with olive oil, salt, and pepper.
  • Place 1 piece of prosciutto, 1 piece of provolone, and a thin layer of spinach on each chicken cutlet. Then sprinkle Parmesan over the tops.
  • Beginning at the short, tapered end, roll up each chicken cutlet, and secure with a toothpick.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Place chicken in the skillet, then pour in wine. Cook, turning the chicken, until the wine evaporates, and the chicken is cooked through and its juices run clear, about 20 minutes.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 3.5 g, Cholesterol 105.1 mg, Fat 20.3 g, Fiber 1 g, Protein 40.5 g, SaturatedFat 8.6 g, Sodium 708.5 mg, Sugar 0.9 g

CHICKEN SALTIMBOCCA



Chicken Saltimbocca image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
  • Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
  • Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
  • Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams

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