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Chicken Saltimbocca Recipe
5
from
14
votes
This Chicken Saltimbocca recipe is made with pounded chicken breasts stuffed with prosciutto and sage in a light white wine sauce.
Prep Time:
10
minutes
mins
Cook Time:
10
minutes
mins
Total Time:
20
minutes
mins
Yield:
6
servings
Course:
Dinner
Cuisine:
Italian
Ingredients
3
boneless skinless chicken breasts
(8 oz each )
3
slices prosciutto
(cut in half, 1.5 oz each)
6
sage leaves
1/4
cup
all purpose flour
(or gluten-free flour mix***)
olive oil cooking spray
kosher salt
(and fresh pepper to taste)
1/4
cup
white wine
(*)
3/4
cup
reduced sodium chicken broth
1
tbsp
butter
(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.
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:
1
piece chicken
,
Calories:
155.2
kcal
,
Carbohydrates:
4.5
g
,
Protein:
21.7
g
,
Fat:
4.3
g
,
Saturated Fat:
1
g
,
Fiber:
0.2
g
- WW Points:
3