Italian 15 min

Chicken Saltimbocca

Name: Chicken Saltimbocca
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 chicken breasts, pounded thin; 8 slices prosciutto; 8 fresh sage leaves; 2 tablespoons olive oil; 3 tablespoons butter; ½ cup dry white wine; ½ cup chicken broth; Salt and white pepper to taste; Lemon wedges for serving

high-proteingluten-freequick

Ingredientsfor 2

380

Cal

48g

Protein

Carbs

18g

Fat

14 chicken breasts, pounded thin
28 slices prosciutto
38 fresh sage leaves
42 tablespoons olive oil
53 tablespoons butter
6½ cup dry white wine
7½ cup chicken broth
8Salt and white pepper to taste
9Lemon wedges for serving

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Instructions

1
Place 2 sage leaves on top of each chicken breast. Lay 2 prosciutto slices over the sage, pressing firmly so they adhere — the prosciutto wraps the sage to the chicken. Season the underside (non-prosciutto side) lightly with salt and pepper.
2
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken prosciutto-side down and cook 3–4 minutes undisturbed until the prosciutto is crispy and golden. Flip carefully and cook 2–3 minutes more until the chicken reaches 165°F. Remove to a plate.
3
Add white wine to the hot pan and let it bubble and reduce by half, scraping up all the golden bits. Add chicken broth and simmer 2–3 minutes until slightly reduced.
4
Remove from heat and swirl in remaining cold butter to create a glossy pan sauce. Return chicken to the pan briefly to coat. Serve with lemon wedges — the brightness cuts through the rich prosciutto and buttery sauce perfectly.