Chicken Saltimbocca

"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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 28%
  • Fat: 10.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 44.5g
  • Carbohydrate: 8.9g
  • Fiber: 0.4g
  • Cholesterol: 110mg
  • Iron: 1.9mg
  • Sodium: 683mg
  • Calcium: 29mg

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

  1. 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.
  2. 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.
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