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Chicken Saltimbocca

4.95 from 18 votes

This lighter chicken saltimbocca is a restaurant-quality dinner with chicken cutlets stuffed with prosciutto and sage in white wine sauce.

Prep Time: 10

Cook Time: 10

Total Time: 20

Yield: 6 servings

Course: Dinner

Cuisine: Italian

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

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

Notes

*If you don't drink wine just use more broth.

**To make-it dairy-free any vegan butter will work.

***I like cup4cup gf flour.

Nutrition

Serving: 1piece chicken, Calories: 155.2kcal, Carbohydrates: 4.5g, Protein: 21.7g, Fat: 4.3g, Saturated Fat: 1g, Fiber: 0.2g

- WW Points: 3

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