can (14 ounces) reduced-sodium chicken broth, divided
tablespoon + 1 teaspoon all-purpose flour
Preheat oven to 400°F. Line a large baking sheet with foil and set aside.
Being careful not to tear the fragile slices, wrap each chicken breast with 1 slice prosciutto. Dice remaining 2 slices prosciutto into small pieces and set aside.
In a large non-stick or cast-iron skillet, heat oil over medium-high heat. When surface is hot, add prosciutto-wrapped chicken and cook for 2 to 3 minutes. Using tongs, flip each chicken breast and cook other side for another 2 to 3 minutes. Transfer chicken to prepared baking sheet and bake uncovered until chicken is cooked through, about 35 to 40 minutes (internal temperature should reach 170°F). Do not clean skillet, or drain oil and juices from skillet.
Meanwhile, prepare sauce while chicken is baking. In the same skillet, add onion and garlic, and sauté over medium-high heat until onion start to soften, about 3 to 5 minutes. Stir in remaining diced prosciutto, mushrooms, and sage, and continue cooking until mushrooms are soft and dark-brown, about 8 to 10 minutes. Season with salt and pepper.
In a small bowl, combine 2 tablespoons broth with flour and mix well until flour dissolves. Pour remaining can of broth into mushroom mixture and bring to a boil. Using a whisk, stir in flour mixture and mix well. Reduce heat to medium-low, and simmer until sauce has visibly thickened.
When chicken is done, remove from heat promptly, and slice chicken. Spoon equal amounts mushroom-sage sauce over each portion of chicken.
Serving Size 417g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat27g (42%)
Saturated Fat 7g (35%)
Trans Fat 0g
Total Carbohydrate8g (3%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.