Chicken Saltimbocca

This is sooooooo yummy.  I used chicken tenders tonight instead of breasts because that's what I happened to have.  And because they're tenders and rather thin, I just butterflied them and didn't bother with pounding them.  I also used shiitakes instead of oyster mushrooms because that's what I had available.  I'm guessing this would be good with just about any type of "wild" mushroom.

And just so you know, the toddler gobbled it up.

Chicken Saltimbocca
Taken from this recipe.

Ingredients:

• 8 chicken tenders, butterflied
• 8 large sage leaves
• 8 small slices of prosciutto
• whole wheat flour
• salt and freshly-ground pepper
• olive oil
• 2 large shallots, thinly sliced
• 1/2 pound shiitake mushrooms, thinly sliced
• 1.5 cups chicken broth
• 2 tablespoons Smart Balance

Directions:

• Open up each tender and place a sage leaf and a slice of prosciutto in each.  Fold the tenders back over.
• Dredge each stuffed tender in whole wheat flour seasoned with salt and pepper.
• In a large skillet, heat a couple tablespoons of olive oil.  Add chicken and cook until nice and brown on each side.  Remove chicken to a plate and set aside.
• Add shallots and mushrooms to skillet and stir, scraping up the browned chicken bits.  Cook for several minutes until both the shallots and mushrooms are soft.
• Add chicken broth and the cooked chicken back to the skillet.  Cook over high heat until reduced by half.
• Stir in Smart Balance and serve immediately.