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.
Serves:
Ingredients
- 24ozchicken breasts,3 pieces, skinless
- 4½ozprosciutto,3 slices, cut in half
- 6sage leaves
- ¼cupflour
- Olive oil,cooking spray
- 1tbspbutter
- kosher salt and fresh pepper
- ¾cupchicken broth,reduced sodium
- ¼cupWhite Wine
Instructions
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Slice each breast lengthwise into two cutlets to make a total of 6.
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Cover with wax paper and pound each one to about ¼-inch thick.
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Season chicken with salt and pepper.
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Lay ½ slice of prosciutto on one end, top with sage leaf and fold over.
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Lightly pound ends of chicken to seal.
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Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess.
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Discard the remaining flour.
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Heat a nonstick skiller over medium-high heat.
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When hot, spray with olive oil.
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Sauté chicken 1 minute on each side. Do this in a few batches.
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Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.
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Add chicken broth and butter and return chicken to the sauce.
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Finish cooking on low for about 5 minutes.
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Serve this over a bed of wilted greens and top with sauce.
Nutrition
- 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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