The plan was to make chicken with lemon sauce….the end result was chicken with a mushroom wine sauce. Even though the change was due to a Hubby mishap….I think I’d repeat this version…it was quite tasty.
I add roasted potatoes to Hubby’s dinner because the man is seriously skinny…small potatoes, sliced and tossed in olive oil and Herbs de Provence ….he LOVES them.
Chicken and roasted asparagus are plenty for me…I usually drizzle a little balsamic vinegar on the asparagus or sprinkle a little lemon salt crystals on top…whatever I use I try to make it healthy and reduce calories.
Ingredients
- 8 chicken breast tenderloins
- ⅛ teaspoon salt
- 8 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- ⅓ cup white wine
- ½ lb sliced baby portabella mushrooms
- 1 Tablespoon butter
Instructions
- Sprinkle the chicken evenly with salt.
- Place 1 sage leaf on each tenderloin and wrap 1 prosciutto slice around each tenderloin, securing sage leaves in place.
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat.
- Add chicken to pan; cook for 2 minutes on each side or until done.
- Remove chicken from pan; keep warm.
- Add mushrooms to pan and saute until tender.
- Add wine and butter to mushrooms, stir until sauce reduces, about 2 minutes.
- Spoon sauce over chicken and serve.
Joan says
I can’t find your recipe. It looks yummy. I want to try this!!
Joan says
I just found your recipe. Duh!
snap-peas says
Hey there!
It was quite yummy…and easy! We’re having a “bowl” dinner tonight with pineapple, chicken, and zucchini…that’s on the schedule for next week’s posts…I’m on a roll!