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Ingredients and seasonings used for make

1. Take 4 boneless skinless chicken breast
2. Prepare 3/4 cup sliced baby Bella mushrooms
3. Prepare 1 shallot sliced thin
4. Use 1 cup dry red wine
5. Use 1 1/2 cup chicken stock
6. Prepare 4 slices prosciutto
7. Take 8 fresh sage leafs
8. Prepare 4 Tbsp olive oil
9. Take 1 cup unbleached all purpose flour
10. Prepare 1 Tsp paprika
11. Prepare 1 Tsp garlic salt
12. Prepare 1 Tsp onion powder
13. Prepare Kosher salt
14. Prepare Black pepper
15. Prepare 1 tsp corn starch
16. Prepare 4 Tbsp unsalted butter

Cook until mushrooms are fully cooked. **add additional olive oil if needed. Place the chicken on a large plate and cover with plastic wrap. Saltimbocca, which literally translates to "jumps in your mouth," is a classic Italian-American dish that deserves to make a comeback in home kitchens. Though it's traditionally prepared in restaurants with veal, chicken cutlets are a simple and worthy substitute.

Steps to cook Chicken Saltimbucca:

1. Butterfly the chicken breast and pound them until they are 1/4  inch thick, then lightly season with salt and pepper.
2. Place one slice of prosciutto and two sage leaves on one side of the of the chicken breast then fold the other side on top and secure the edges with Toothpicks.
3. I'm a separate dish mix the flour, garlic salt and paprika. Lightly dredge the chicken in the mixture
4. In a large pan heat the olive oil until it is just about to smoke. Add the chicken to the pan until golden brown then flip the chicken and brown the other side.
5. Add the mushrooms and shallots to the pan until the mushrooms start to release their moisture. (Approximately 5 minutes)
6. Add the red wine and chicken stock to the pan and allow to reduce until 1/2  the original amount. (Approximately 1 2 minutes)
7. Remove the chicken from the pan remove the toothpicks and allow to rest.
8. Slowly add the cornstarch to t he pan continually stirring as it thickens, add the butter then salt and pepper to taste.
9. Add the chicken back to the mixture until warm.
10. Plate the chicken, top with a spoonful of the red wine mushroom gravy & enjoy.
11. Done and ready to serve!

Flatten with the palm of your hand to help prosciutto adhere to the chicken. This chicken saltimbocca recipe is easier — but no less flavorful — than classic saltimbocca, which calls for pounding out the meat and rolling it up with cheese, prosciutto and herbs. Serve this Italian dinner alongside your favorite vegetables, or with a hearty pasta, to make it a complete meal that feels special, but can be done on any. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top.

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