I'm ALWAYS on the lookout for ways to enjoy boneless, skinless chicken breasts. Bonus points if it's easy and delicious. This recipe is both! There were absolutely no leftovers with this chicken and the guys all gave it two thumbs up!
I served the chicken with some fresh linguine tossed with garlic, olive oil, salt and pepper and fresh parsley and a garden side salad for a quick, gourmet-style weeknight meal. I even had a chance to use up some of the fresh sage I have growing in my potted herb garden!
One of the fun things about making this dish is how once you saute the chicken and prosciutto, they sort of stick to each other. (Science...heated proteins bind or something like that.) The recipe I used for inspiration for this dish, called for pounding the sage, prosciutto and chicken until thin, but I used such small cutlets, there really was no need for it. If your chicken breasts are big, you might want to pound them or just use a sharp knife to make them into thin cutlets before assembling them into chicken saltimbocca.
One last note. I like to use a sweeter white wine, like a Moscoto or a White Zinfandel when I make pan sauce, because I like it a little sweet. Use whatever kind of white wine you like to drink. Dry or sweet. Your choice!
- 6 boneless, skinless chicken cutlets (about 4 oz. each)
- salt and pepper, to your liking
- 12 fresh sage leaves, plus more for garnish, if desired
- 6 thin slices of prosciutto (I used Applegate Farms® brand)
- 1/2 cup all purpose flour for dusting (you won't use all of it)
- 1 TBS olive oil
- 2 TBS unsalted butter, divided
- 3/4 cup white wine of your choice
- 1/2 cup low sodium, fat free chicken broth
- juice of half a lemon
- lemon slices for garnish, if desired
- In large skillet, add the olive oil and 1 TBS of butter and heat over medium high heat.
- Season chicken with salt and pepper. Place two sage leaves on top of each chicken cutlet and then wrap with a piece of prosciutto. When the oil and butter are hot and the butter is bubbly, dip each side of the prosciutto wrapped chicken breast into flour and place into pan. Do not over crowd. Work in batches if your pan is not big enough to fit the chicken cutlets with space in between each.
- Once chicken is brown on both sides and cooked through, remove to a platter and keep warm.
- To hot skillet, add the wine, being careful not to get burned from the steam. It should bubble up and start boiling pretty quickly. Scrape all the brown bits from the bottom of the pan with a wooden spoon while reducing wine by about half. Once the wine is reduced, add in the chicken broth, and allow that to reduce by half as well. Turn off heat. Add in the lemon juice. Swirl in the reserved 1 TBS of butter. Taste for salt and pepper and adjust to taste.
- Spoon pan sauce over the chicken cutlets and garnish with lemon slices and sage.
Prep Time: 00 hrs. 10 mins.
Total time: 30 mins.
Tags: chicken, prosciutto, sage, easy, dinner, saltimbocca
Adapted slightly from Whole Foods Market
Servings - 6 Serving Size - 1 pc chicken with 1/6th of sauce
Points Plus per Serving - 5 Points+
Calories - 238.7, Total Fat - 9.1g, Carb. - 4.3g, Protein - 28.2, Fiber - 0.1g