Chicken Saltimbocca

recipe
"My husband first had this dish at a restaurant and loved the overall flavor but found it a bit too salty. We experimented at home to create our own recipe, which isn't as salty and still has all of the original taste." -Amy Miller, Colgate, WI

Yield:

4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 333
Caloriesfromfat 28 %
Fat 10.5 g
Satfat 2 g
Monofat 6.2 g
Polyfat 1.4 g
Protein 44.5 g
Carbohydrate 8.9 g
Fiber 0.4 g
Cholesterol 110 mg
Iron 1.9 mg
Sodium 683 mg
Calcium 29 mg

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon salt-free chicken seasoning (such as McCormick Grill Mates)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 fresh sage leaves, finely chopped
4 very thin slices prosciutto
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 tablespoons olive oil
1/2 cup Marsala wine
1/2 cup fat-free, less-sodium chicken broth

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine chicken seasoning, salt, and pepper; sprinkle over both sides of chicken. Sprinkle sage evenly onto underside of each breast half; top each with 1 prosciutto slice. Place flour in a shallow dish; carefully dredge chicken in flour.

Heat oil in a large nonstick skillet over medium-high heat. Arrange chicken, prosciutto side up, in pan; cook for 3 minutes. Carefully turn over, and cook for 3 minutes or until done. Add wine and broth to pan; simmer 5 minutes or until reduced to about 1/4 cup. Serve sauce over chicken.

Note:

Amy Miller, Colgate, WI,

October 2006
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