Mushroom Prosciutto Chicken
Author: Valerie@Snap-Peas
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
  1. Sprinkle the chicken evenly with salt.
  2. Place 1 sage leaf on each tenderloin and wrap 1 prosciutto slice around each tenderloin, securing sage leaves in place.
  3. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat.
  4. Add chicken to pan; cook for 2 minutes on each side or until done.
  5. Remove chicken from pan; keep warm.
  6. Add mushrooms to pan and saute until tender.
  7. Add wine and butter to mushrooms, stir until sauce reduces, about 2 minutes.
  8. Spoon sauce over chicken and serve.
Recipe by snap-peas at https://www.snap-peas.com/2016/04/29/lemon-p/