Recipe Of The Week 8/12: Chicken Saltimbocca

Yields 6 servings

Ingredients:

• 3 boneless skinless chicken breasts, 8 oz each
• 3 slices prosciutto, cut in half, 1.5 oz each
• 6 sage leaves
• 1/4 cup all purpose flour
• olive oil cooking spray
• kosher salt, and fresh pepper to taste
• 1/4 cup white wine
• 3/4 cup reduced sodium chicken broth
• 1 tbsp butter

Directions:

• Slice each breast lengthwise into two cutlets to make a total of 6 cutlets.
• Cover with wax paper and pound each one to about 1/4" thick. Season chicken lightly with salt and pepper.
• Lay a 1/2 slice of prosciutto on one end, top with sage leaf and fold over.
• Lightly pound ends of chicken to seal.
• Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess. Discard the remaining flour.
• Heat a nonstick skillet over medium-high heat. When hot, spray with olive oil.
• Sauté chicken 1 minute on each side. You will have to do this in a few batches.
• Remove chicken from the pan and deglaze the pan with wine, scraping up any brown bits.
• Add chicken broth and butter and return chicken to the sauce.
• Finish cooking on low about 5 minutes.
• Serve this over a bed of greens and top with sauce.

Meal Plan Check Boxes:
3 Proteins
1/2 Fat

Nutritional Facts: 1 piece chicken, Calories: 155.2 kcal, Carbohydrates: 4.5 g, Protein: 21.7 g, Fat: 4.3 g

Adapted From: https://www.skinnytaste.com/lighter-chicken-saltimbocca/#recipe