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Photo by: Photo: Mark Thomas; Styling: Lynn Miller

Chicken Saltimbocca

  • Yield: Serves 4

Ingredients

  • 1/2 cup all-purpose flour
  • 12 none fresh sage leaves, finely chopped
  • 4 none boneless, skinless chicken breast halves (about 1 lb. total), pounded to 1/3-inch thickness
  • none Salt and pepper
  • 8 none thin slices prosciutto
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 1/2 none lemon, cut into wedges

Preparation

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. 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.

Nutritional Information

Amount per serving
  • Calories: 330none
  • Fat: 14g
  • Saturated fat: 5g
  • Protein: 36g
  • Carbohydrate: 13g
  • Fiber: 1g
  • Cholesterol: 92mg
  • Sodium: 1136mg
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Chicken Saltimbocca Recipe

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