Chicken Saltimboca

All Recipes Gluten Free

This is a very easy family dinner to get on the table in a hurry. Everything is done in one skillet, making clean up a snap. And no hot oven to contend with.

I improvised on this recipe since I didn’t have any wine or prosciutto in my kitchen at the time. Hey, I tell you guys all the time don’t go to the store and buy something just for one recipe. Well, I had to take my own advice. It worked.

Gluten Free Chicken Saltimboca

3 boneless, skinless chicken breasts
2 Tbs. olive oil
8 oz. mushrooms, quartered or sliced (I sliced mine)
1/4 cup balsamic vinegar
3/4 cup chicken broth
3 slices bacon, cut into small pieces
2 Tbs. chopped fresh sage (I have some in my herb garden)
2 Tbs. butter

Slice the chicken breasts in half long ways. It may be easier to do this if you freeze them for 15 minutes first. You should end up with 6 skinny chicken breasts pieces. I do this instead of pounding them. Works pretty well.

If you have a big enough skillet to saute them all at once, that’s great. If not, cook 3 at a time. Place the olive oil in the skillet over medium high heat. Pop in your chicken breasts and cook for 3 to 5 minutes. Flip and then cook for another 2 minutes.

Put them on an oven proof plate and place in the oven on warm.

Cook the bacon pieces in the skillet until brown. Drain off the fat except for 2 Tbs. Toss in the mushrooms and cook with the bacon until they start to brown, about 5 minutes.

Pour the balsamic vinegar and chicken broth over the mushrooms and simmer for about 5 minutes. Stir in the butter and sage and top with the chicken breasts. Simmer for 3 more minutes to warm through. Serve with risotto, if desired.


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