Chicken Saltimbocca
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
- 1
Slice each breast lengthwise into two cutlets to make a total of 6 cutlets.
- 2
Cover with wax paper and pound each one to about 1/4" thick. Season chicken lightly with salt and pepper.
- 3
Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over.
- 4
Lightly pound ends of chicken to seal.
- 5
Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. Discard the remaining flour.
- 6
Heat a nonstick skiller over medium-high heat. When hot, spray with olive oil.
- 7
Sauté chicken 1 minute on each side. You will have to do this in a few batches.
1 min - 8
Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.
- 9
Add chicken broth and butter and return chicken to the sauce.
- 10
Finish cooking on low about 5 minutes.
5 min - 11
Serve this over a bed of wilted greens or pasta (see serving suggestions above) and top with sauce.
Nutrition
Per serving (based on 6 servings)
