Mushroom Prosciutto Chicken

This dinner was due to me forgetting my grocery list; it was a tasty, quick alternative.

 I served the chicken with roasted Yukon gold potatoes, tossed with Herbs de Provence and roasted aspargus.

Mushroom Prosciutto Chicken

 Ingredients

• 8 chicken breast tenderloins

• 1/8 teaspoon salt

• 8 fresh sage leaves

• 2 ounces very thinly sliced prosciutto, cut into 8 thin strips

• 4 teaspoons extra-virgin olive oil, divided

• 1/3 cup white wine

• 1/2 lb sliced baby portabella mushrooms

• 1 Tablespoon butter

Instructions

1. Sprinkle the chicken evenly with salt.

2. Place 1 sage leaf on each tenderloin and wrap 1 prosciutto slice around each, securing the sage leaves in place.

3. Heat a large skillet over medium heat. Add 1 tablespoon oil to the pan and swirl to coat.

4. Add chicken to pan; cook for 2 minutes on each side or until done.

5. Remove chicken from pan; keep warm.

6. Add mushrooms to the pan and saute until tender.

7. Add wine and butter to mushrooms and stir until sauce reduces about 2 minutes.

8. Spoon sauce over chicken and serve.