Chicken Saltimbocca – Chicken breast stuffed with prosciutto and sage in a light white wine sauce.
I get this dish all the time from my favorite Italian restaurant, but theirs is loaded with butter (butter makes everything taste soo good!). The challenge of making this without all the fat yet keeping the chicken moist took me a few attempts. Last attempt was perfection! Rich and decadent, you would never think “light” when eating this. This dish is restaurant quality! For the olive oil spray I always use my Misto, which lets me use the oil of my choice, but you can purchase ready made. The prosciutto is salty so this really doesn’t require salt. Serve it over your favorite wilted greens.
Lighter Chicken Saltimbocca
- 3 8 oz each chicken skinless breasts
- 3 1.5 oz slices prosciutto, cut in half
- 6 sage leaves
- 1/4 cup flour
- olive oil cooking spray
- 1 tbsp butter
- kosher salt and fresh pepper
- 3/4 cup reduced sodium chicken broth
- 1/4 cup white wine
- Slice each breast lengthwise into two cutlets to make a total of 6.
- Cover with wax paper and pound each one to about 1/4" thick.
- Season chicken 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 and top with sauce.