Chicken Saltimboca with Mushroom Sauce

While reading the procedure, I didn't want to to begin. A bit of prep, and a lot of waiting. Two of my least favorite things as my stomach is grumbling. I sucked it up, took out my chicken thighs and began. The chicken I had was bone-in, skin-on, the two things that the thighs were not suppose to be. I started by deboning and removing the skin. Then I coated in flour and pan-fried. While the thighs were pan-frying, I sliced the shallot, mushrooms and prosciutto and minced the garlic. This way, then the thighs were finished, I could use same pan to saute the mushroom mixture. When the mushrooms were soft, I added some white wine, and let that cook down. Once the wine was reduced, I added, and reduced, some chicken stock; then added some half-and-half and sage. At this point, it was time to return the chicken breasts to absorb the amazing flavors before serving.

While the mushroom mixture was cooking down, I cooked some white kidney beans and sage in a small saute pan. It was more of a heating through of the beans. When everything is warmed, serve the sauce and chicken over the beans.

My review? Don't make the beans. I thought they were dry and disgusting. Serve the dish over rice or pasta, it will be way better. Also, more sage. Perhaps add sage (and thyme?) in the flour mixture to coat the chicken. Add be careful how much stock you add, and how much you reduce it. I didn't reduce the sauce enough, and had to add some flour to thicken it up. Which worked fine. I like thick sauces, so it was better that way. The chicken was amazing: moist and flavorful, with a bit of a crunch from the flour coating.

I made a half batch, so it made four servings. I froze three of the servings, and am already looking forward to the next time I eat it! And another great thing about the dish? One serving is only 290 calories, with the beans. Don't make and eat the beans, and you'll save even more calories!

Ingredients

1/4 cup flour

1/4 teaspoon salt

1/2 teaspoon pepper, divided

8 boneless, skinless chicken thighs

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 can (15 oz.) white kidney or cannellini beans, rinsed and drained, divided

1 cup reduced-sodium chicken broth

1/3 cup half-and-half cream

Directions

1. In a large resealable plastic bag, combine the flour, salt and /4 teaspoon pepper. Add teh 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 per side, or until juices run clean. Remove and keep warm.

2. 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.

3. Meanwhile, in a small saucepan, lightly mas 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.

4. 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.