Chicken Saltimbocca

Photo: Mark Thomas; Styling: Lynn Miller

Yield: Serves 4
Cost per Serving: $2.93
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 14g
  • Saturated fat: 5g
  • Protein: 36g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 92mg
  • Sodium: 1136mg

Ingredients

  • 1/2 cup all-purpose flour
  • 12 fresh sage leaves, finely chopped
  • 4 boneless, skinless chicken breast halves (about 1 lb. total), pounded to 1/3-inch thickness
  • Salt and pepper
  • 8 thin slices prosciutto
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 1/2 lemon, cut into wedges

Preparation

  1. 1. Place flour in a shallow bowl and stir in sage. Sprinkle chicken with salt and pepper. Coat each breast with seasoned flour, shaking excess back into bowl. Drape a slice of prosciutto over each side of each breast, overlapping slightly.
  2. 2. Warm half of butter and oil in a large skillet over medium-high heat. Carefully add half of chicken, taking care to keep prosciutto in place. Cook until browned on both sides, turning once, 4 to 6 minutes total. Transfer chicken to a plate and cover to keep warm. Repeat with remaining butter, oil and chicken. Serve immediately with lemon wedges on the side.
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