Chicken Saltimbocca

I have a lot of sage growing in my garden right now, so I decided to make a saltimbocca.  I'm not a fan of veal, so I went the chicken route.  I started with this recipe and improvised from there based on what I had in my fridge.  It turned out great!

 

Ingredients

2 chicken cutlets, about 4 ounces each
2 thin slices of prosciutto
2-6 large leaves of fresh sage (depends how big your sage is)
1/2 teaspoon salt
1/4 freshly ground black pepper
1/2 cup flour
2 tablespoons canola oil
1/2 cup dry white wine
1 cup chicken broth
2 cloves garlic, minced
10 oz sliced mushrooms (white or baby bellas, your choice)

6 oz fresh arugula

Directions

Add about a teaspoon or so of canola oil to a large skillet over medium heat.  Once hot, add the sliced mushrooms and cook until they are fairly tender, 8-10 minutes.  Remove them from the pan and set aside.

Pound out your chicken breast so it's fairly flat and nice and long.  Season the chicken with salt and pepper. Place a slice of prosciutto along one side of each of the chicken cutlet slices, and top with a sage leaf. Fold the chicken over to cover the prosciutto and sage.  Press down on the edge.

Carefully dredge the chicken in flour on both sides.  Add the rest of the canola oil to your skillet over medium heat.  Once hot, carefully place the chicken in the skillet. Let them brown on each side (maybe 3-5 minutes).  Be careful when you flip them so that you don't open them up!

Once they are brown, carefully add the white wine and chicken stock to the pan. Stir up any brown bits.  Add your minced garlic. Add the mushrooms back to the pan and let the liquid reduce by half. For me, this took 15-20 minutes. Season your liquid with salt and pepper. Add the arugula to the pan.  It will take up a lot of room but don't worry, it will shrink down quickly.  Once your liquid is reduced to your liking and your arugula is cooked, remove everything from the pan and serve.