Chicken Saltimbocca & Mushroom Risotto with Cauliflower Rice

For tonight’s dinner I was thinking Chicken Saltimbocca over cauliflower rice, but then I remembered I have extra mushrooms. So why not kick it up a notch and make a faux risotto out of the cauliflower rice?! I found a lovely recipe that combines the risotto-cauliflower-mushroom thing together over on – what did we do before the internet???

The saltimbocca is super easy to make.  I took thin chicken breasts and pinned prosciutto and sage on one side. Then I seasoned the other with salt and pepper and dredged it in flour. I browned them on both sides in a mix of oil and butter and cooked them for an additional 10 minutes at 200 degrees. Most people make a “gravy” out of the leftover pan drippings and white wine, but I didn’t.

Here is my finished product, please excuse the sad plating, I was hungry!!


My wonderful fiance made a mixed green side salad, and we enjoyed a glass of prosecco while we caught up with the day’s business. Oh, and there was dessert! These little peanut butter cups are heavenly!





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