Sage & Prosciutto Chicken Saltimbocca Recipe

By ccavaletti

Ingredients

• 1/2 cup plus 2 teaspoons all-purpose flour, divided
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 fresh sage leaves
• 8 thin slices prosciutto or deli ham
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons white wine or additional chicken broth
• Lemon slices and fresh sage, optional

Details

Servings 4
Cooking time 25mins

Preparation

Step 1

Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.

In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and thermometer reads 170°. Remove and keep warm.

In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

Nutritional Facts
1 chicken breast half with 2 tablespoons sauce equals 355 calories, 17 g fat (5 g saturated fat), 128 mg cholesterol, 1,070 mg sodium, 5 g carbohydrate, trace fiber, 43 g protein.