Perdue
Prosciutto-Wrapped Chicken with Mushroom-Sage Sauce
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Prosciutto-Wrapped Chicken with Mushroom-Sage Sauce

Prosciutto-Wrapped Chicken with Mushroom-Sage Sauce

Serves 4 | Prep/Cook Time:
  • Calories 500
  • Protein 59g
  • Sodium 1040mg
  • Sat.Fat 7g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 500
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 35%
Cholesterol 205mg 68%
Sodium 1040mg 43%
Total Carbs 8g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 59g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® Split Chicken Breasts
6 ounces very thin sliced prosciutto (about 3 ounces)
1 tablespoon canola or vegetable oil
1 small onion, chopped (about 1 cup)
3 large garlic cloves, sliced (about 2 tablespoons)
1 pkg. (10 ounces) mushrooms, sliced (about 4 cups)
2 tablespoons fresh sage leaves, finely chopped
1/4 teaspoons salt
1/4 teaspoon black pepper
1 can (14 ounces) reduced-sodium chicken broth, divided
1 tablespoon + 1 teaspoon all-purpose flour
Instructions
1 Preheat oven to 400°F. Line a large baking sheet with foil and set aside.
2 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.
3 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.
4 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.
5 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.
6 When chicken is done, remove from heat promptly, and slice chicken.  Spoon equal amounts mushroom-sage sauce over each portion of chicken.