Description
Chicken saltimbocca is a restaurant-quality dinner made with pounded chicken breasts stuffed with prosciutto and sage in white wine sauce. I’ve lightened it up without sacrificing any of the flavor!
Yield: 6servings | Serving Size: 1piece chicken
Ingredients
3boneless skinless chicken breasts, 8 oz each
3slices prosciutto, cut in half, 1.5 oz each
6sage leaves
1/4cupall purpose flour, or gluten-free flour mix*
olive oil cooking spray
kosher salt, and fresh pepper to taste
1/4cupwhite wine,
3/4cupreduced sodium chicken broth
1tbspbutter, or dairy-free butter
Instructions
Slice each breast lengthwise into two cutlets to make a total of 6 cutlets.
Cover with wax paper and pound each one to about 1/4″ thick. Season chicken lightly with salt and pepper.
Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over.
Lightly pound ends of chicken to seal.
- Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. Discard the remaining flour.
Heat a nonstick skiller over medium-high heat. When hot, spray with olive oil.
Sauté chicken 1 minute on each side. You will have to do this in a few batches.
Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.
- Add chicken broth and butter and return chicken to the sauce.
- Finish cooking on low about 5 minutes.
Serve this over a bed of wilted greens or pasta (see serving suggestions above) and top with sauce.
Last Step:
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Notes
*If you don’t drink wine just use more broth.
To make-it dairy-free any vegan butter will work.
*I like cup4cup gf flour.
Nutrition
Serving: 1piece chicken, Calories: 155.2kcal, Carbohydrates: 4.5g, Protein: 21.7g, Fat: 4.3g, Saturated Fat: 1g, Fiber: 0.2g
