Chicken Saltimbocca alla Tuscana

Catch a taste of Tuscany with this family friendly take on saltimbocca!
Ingredients

• 6 (3-ounce) chicken cutlets, pounded to evenly flatten
• 6 paper-thin slices ham (prosciutto is best)
• 1 1/2 cups spinach (chopped)
• 2 cups shredded mozzarella cheese
• 3 tablespoons olive oil
• 1/4 cup Parmesan (fresh grated is best)
• 2 cups low-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 3 cups cremini mushrooms (white button will work but cremini is better)
• 1lb of your favorite long pasta (cooked, I won’t explain this.)

Directions

After flattening the chicken, lay flat and place 1 slice of ham over it. Layer the spinach and mozzarella evenly on each piece of chicken.

Beginning at the short tapered end, roll up each chicken cutlet lengthwise. Secure with a toothpick.

Heat the oil in a heavy large skillet over high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Add the chicken broth and lemon juice, and make sure to scrape the browned bits off the bottom of the pan . Bring the sauce to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 10 minutes. Remove the chicken and add the mushrooms to the sauce. Continue to simmer the sauce over high heat until it is reduced , about 5 minutes. Season the sauce with salt and pepper, to taste. Remove toothpicks from the chicken. Place the chicken on top of your favorite pasta, I like fettuccine and pour the sauce and mushrooms over the chicken.

Serves 6