Chicken Saltimbocca

Servings: 2 | Serving size: 4 ounces chicken and 2 ounces pasta

Cooking Time: 45 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• 2 - 4 ounce chicken breasts
• 4 - 1/2 ounce slices prosciutto ham
• 8 large leaves fresh sage (chiffonade)
• to taste fresh ground black pepper
• 1 Tbsp. olive oil
• 8 ounces crimini mushrooms (quartered)
• 1 large shallot (minced)
• 1/4 cup chicken or vegetable stock
• 1 tsp. unsalted butter
• 3 quarts water
• 4 ounces whole wheat or gluten-free angel hair pasta

Place the chicken breast slices between sheets of plastic wrap.

Using a flat meat mallet, or the bottom of a small sauce pan, pound them gently until they are about 1/8 to 1/4 inch thick.

Sprinkle each chicken breast with pepper and then place a slice of prosciutto ham on each flattened breast.

Evenly spread the sage between the 4 chicken breasts. Roll the chicken breast up around the ham and sage.

Set aside in the refrigerator until ready to use.

Place a small pan or piece of aluminum foil in the oven and preheat to 250°F.

Place a large skillet over medium-high heat.

Add 1 teaspoon of the olive oil to the pan and then the rolled chicken breasts.

Cook for about 4 minutes and sear the rolled chicken breast on each side.

Remove to a pan or foil and place in the oven.

Add the remaining 2 teaspoons of olive oil to the pan.

Add the mushrooms and shallots and cook, stirring frequently, until browned.

Add the stock and reduce the heat to medium.

Add the butter and reduce the heat to low.

Place the water in a large sauce pan over high heat. When it begins to boil add the pasta.

When the pasta is done remove the angel hair using tongs and place it in the pan with the mushroom sauce.

Add 1/4 cup of the pasta water and increase the heat to medium-high.

Toss the pasta well for about a minute.

Serve the pasta with the sauce and veggies in a bowl and place the chicken on top.