Chicken Saltimbocca
This healthier take on chicken saltimbocca brings the elegance of a gourmet meal right to your table. Tender chicken cutlets are filled with savory prosciutto and fragrant sage, all beautifully enhanced by a luscious white wine sauce.
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Ingredients
- 3 boneless skinless chicken breasts
- 3 slices prosciutto
- 6 sage leaves
- 1/4 cup all purpose flour
- olive oil cooking spray
- kosher salt
- 1/4 cup white wine
- 3/4 cup reduced sodium chicken broth
- 1 tbsp butter
Instructions
- 1
Cut each chicken breast lengthwise to produce a total of 6 cutlets.
- 2
Place a sheet of wax paper over the cutlets and gently pound them to a thickness of approximately 1/4 inch. Lightly season both sides of the chicken with salt and pepper.
- 3
On one end of each cutlet, place a half slice of prosciutto, followed by a sage leaf, then fold the cutlet over to enclose the filling.
- 4
Gently pound the edges of the chicken to secure the filling inside.
- 5
In a shallow dish, pour in some flour and lightly coat each chicken piece in the flour, shaking off any excess. Discard any leftover flour.
- 6
Heat a nonstick skillet on medium-high heat. Once it's hot, mist the pan with olive oil.
- 7
Cook the chicken for about 1 minute on each side. You may need to do this in several batches.
- 8
After removing the chicken from the skillet, pour in some wine to deglaze the pan, using a spatula to scrape up any browned bits stuck to the bottom.
- 9
Stir in the chicken broth and butter, then return the chicken to the pan, allowing it to mingle with the sauce.
- 10
Let the dish simmer on low heat for around 5 minutes to finish cooking.
- 11
Serve the chicken atop a bed of wilted greens or pasta (refer to the serving suggestions above) and drizzle with the sauce.
Nutrition Information
Notes & Tips
- *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.