Dairy-Free Saltimbocca
Elevate your dinner game with this elegant Dairy-Free Saltimbocca recipe, a modern twist on the classic Italian dish. Featuring tender chicken breasts wrapped in crispy prosciutto and fragrant fresh sage, this dairy-free version maintains all the rich, savory flavors you love without compromise. The chicken is pan-seared to perfection and simmered in a flavorful sauce made with dry white wine, chicken stock, minced garlic, and a splash of fresh lemon juice for a perfectly balanced finish. Ready in under 40 minutes and simple enough for weeknight dinners yet impressive enough for special occasions, this recipe pairs beautifully with roasted vegetables or a crisp green salad. Perfect for those seeking dairy-free Italian recipes, this vibrant dish is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 8 slices Thin slices of prosciutto
- 16 leaves Fresh sage leaves
- 3 tablespoons Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 lemon Lemon, juiced
Instructions
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet, gently pound each breast to an even thickness of about 1/4 inch.
Season both sides of the chicken with salt and black pepper.
Place 2 sage leaves on top of each chicken breast and cover with a prosciutto slice, pressing slightly to adhere.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken, prosciutto-side down, and cook for 3-4 minutes until the prosciutto is crisp and browned.
Turn the chicken over and cook for an additional 3-4 minutes until chicken is cooked through. Transfer the chicken to a plate and keep warm.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant.
Pour the white wine into the skillet, bring to a simmer, and let it reduce by half. This should take about 2-3 minutes.
Add the chicken stock to the skillet, stir, and let it simmer for another 2 minutes. Reduce the sauce slightly.
Return the chicken to the skillet, turning to coat in the sauce. Cook for 1 minute to heat through.
Remove from heat and squeeze the lemon juice over the chicken.
Transfer the chicken to serving plates, spooning the sauce over the top. Garnish with additional fresh sage if desired.
Serve hot, accompanied by roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 7588 mg | 330% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.4 g | ||
| Protein | 279.8 g | 560% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2943 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
