How To Make Lighter Chicken Saltimbocca
Chicken saltimbocca is an Italian dish of chicken breasts stuffed with sage and prosciutto and cooked in a white wine sauce, a rich and elegant dish.
Slice each breast lengthwise into two cutlets to make a total of 6.
Cover with wax paper and pound each one to about ¼-inch thick.
Season chicken with salt and pepper.
Lay ½ 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. 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 for about 5 minutes.
Serve this over a bed of wilted greens and top with sauce.
- Calories: 317.80kcal
- Fat: 17.22g
- Saturated Fat: 5.35g
- Trans Fat: 0.20g
- Monounsaturated Fat: 7.66g
- Polyunsaturated Fat: 2.87g
- Carbohydrates: 6.31g
- Fiber: 0.68g
- Sugar: 0.60g
- Protein: 31.04g
- Cholesterol: 93.45mg
- Sodium: 688.48mg
- Calcium: 36.71mg
- Potassium: 420.53mg
- Iron: 1.57mg
- Vitamin A: 46.80µg
- Vitamin C: 0.38mg
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