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Sage & Prosciutto Chicken Saltimbocca Recipe

Sage & Prosciutto Chicken Saltimbocca Recipe

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1/2 cup plus 2 teaspoons all-purpose flour, divided
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 fresh sage leaves
  • 8 thin slices prosciutto or deli ham
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine or additional chicken broth
  • Lemon slices and fresh sage, optional

Directions

  • 1. Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.
  • 2. In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.
  • 3. In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired. Yield: 4 servings.

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce equals 355 calories, 17 g fat (5 g saturated fat), 128 mg cholesterol, 1,070 mg sodium, 5 g carbohydrate, trace fiber, 43 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.