Mushroom Prosciutto Chicken |
Author: Valerie@Snap-Peas
- 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
- 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.
Recipe by snap-peas at https://www.snap-peas.com/2016/04/29/lemon-p/
3.5.3208