Italian 15 min

Saltimbocca di Pollo

Name: Saltimbocca di Pollo
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 boneless chicken breasts, butterflied and pounded to ¼-inch thickness; 8 thin slices prosciutto di Parma; 16 large fresh sage leaves; 3 tablespoons unsalted butter, divided; 2 tablespoons olive oil; ½ cup dry white wine; Salt and black pepper to taste

high-proteinquickgluten-free

Ingredientsfor 2

360

Cal

48g

Protein

Carbs

16g

Fat

14 boneless chicken breasts, butterflied and pounded to ¼-inch thickness
28 thin slices prosciutto di Parma
316 large fresh sage leaves
43 tablespoons unsalted butter, divided
52 tablespoons olive oil
6½ cup dry white wine
7Salt and black pepper to taste

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Instructions

1
Season the chicken lightly with pepper. Place 2 sage leaves on each chicken piece, then drape 2 slices of prosciutto over them. Secure with toothpicks.
2
Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add chicken prosciutto-side down. Cook for 3 minutes until the prosciutto is crispy. Flip and cook 3–4 more minutes until the chicken is cooked through and the internal temperature reaches 165°F. Remove to warmed plates.
3
Add wine to the hot pan, scraping up the browned bits. Cook until the wine reduces by half. Swirl in remaining cold butter until the sauce is glossy. Pour over the chicken and serve immediately.