Chicken Saltimbocca With Mushrooms Recipes

CHICKEN SALTIMBOCCA

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.

CHICKEN SALTIMBOCCA WITH MUSHROOMS

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.

SANDY'S CHICKEN SALTIMBOCCA

Steps:

• If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
• Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.