Chicken Saltimbocca Roll-Ups with Mushroom and White Bean Ragout

Here are two recipes that got thumbs up from Philly.  Again, they are from "Rachael Ray 365 No Repeats" from 2005.   I didn't have prosciutto on hand and used bacon.  It added great flavor, but was not brown like normal bacon.  I had it in the oven for quite some time to make sure it was done.  Now the beans....when they were done, they were not pretty.  It was a tan boring looking side dish.  What a surprise!  They were really good!  Super easy with many ingredients you have in your pantry.  She used crimini mushrooms, but I had canned mushrooms on hand.


Turkey Saltimbocca Roll-Ups

12 chicken cutlets
6 slices of prosciutto, cut in half
12 whole fresh sage leaves + 2 T finely chopped sage
4 T extra-virgin olive oil + more for drizzle
Salt and pepper
2 tsp poultry seasoning or other  
toothpicks
1 1/2 c. chicken stock
2 T unsalted butter
2 T flour

Heat oven to 400 degrees.  Using a meat mallet, pound the cutlets into 1/8 inch thickness.  Top each cutlet with a half slice of prosciutto and a whole sage leaf.  Roll up and secure with a toothpick.  Drizzle with olive oil.  Season with salt, pepper and poultry seasoning (or other seasoning).  Heat a nonstick skillet over medium high heat.  Add 1 T olive oil.  Place roll-ups seam side down and brown each side.  After browning, place in an oven safe dish, covered.  Bake for at least a half hour to make sure chicken and prosciutto are both done. 

Add butter to pan and reduce the heat to medium low.  Whisk in the flour.  whisk in the wine and cook it for about 30 seconds.  Whisk in the chicken stock. to make a gravy.  Add the chopped sage and season with salt and pepper.  Remove the roll-ups from the oven and add to the pan.

If you are making the chicken above, you can make the side dish while the chicken bakes.

Mushroom and White Bean Ragout

1/2 c. chicken stock
4 garlic cloves, chopped
1/4 tsp crushed red pepper flakes
1 can sliced mushrooms, rinsed
1 15 oz can cannellini beans, drained and rinsed
2 T wine vinegar, white or red

Heat a skillet over medium high heat.  Add 2 T. olive oil.  Add the red pepper flakes and mushrooms.  Cook for 5 minutes to brown and cook through.  Add the garlic,  stirring as not to burn.  Stir in the beans and season with salt and pepper.  After the beans heat through, add the vinegar and stir, add 1.2 c. chicken stock to deglaze the pan.