Low Fat Saltimbocca
Indulge in the rich flavors of Italy with this healthier twist on a classic—Low Fat Saltimbocca. Tender chicken breasts are seasoned and wrapped with fragrant sage leaves and savory prosciutto, creating a dish that's as elegant as it is flavorful. This recipe swaps traditional veal for lean chicken and uses minimal olive oil, keeping it lower in fat without sacrificing taste. A luscious sauce made with white wine, low-sodium chicken broth, lemon juice, and a touch of cornstarch adds bright and bold flavors, perfectly complementing the crispy prosciutto and tender chicken. Ready in just 35 minutes, this easy saltimbocca recipe is ideal for weeknight dinners or special occasions alike. Serve it with a side of roasted vegetables or a fresh green salad to complete your Italian-inspired meal.
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Recipe Information
Ingredients
- 4 pieces skinless, boneless chicken breasts
- 8 leaves fresh sage leaves
- 4 slices thin slices of prosciutto
- 1 tablespoon olive oil
- 0.5 cup low-sodium chicken broth
- 0.25 cup white wine
- 1 tablespoon lemon juice
- 0.25 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch
- 1 tablespoon water
- 0.5 teaspoon salt
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/4 inch.
Season each chicken breast lightly with salt and black pepper.
Place two sage leaves on top of each chicken breast, then wrap each breast in a slice of prosciutto.
Heat olive oil in a large non-stick skillet over medium-high heat.
Add the chicken breasts to the skillet, prosciutto side down, and cook for 4 minutes until the prosciutto is crisp and browned.
Carefully turn the chicken breasts over and continue cooking for another 4 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the white wine and chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 3 minutes.
Mix the cornstarch and water in a small bowl to create a slurry.
Stir the cornstarch slurry into the simmering sauce, and cook for 2 minutes or until the sauce thickens slightly.
Stir in the lemon juice, and season with more pepper if needed. Return the chicken to the skillet to coat with the sauce.
Serve the Saltimbocca immediately, with a drizzle of pan sauce on top.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 4055 mg | 176% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.4 g | ||
| Protein | 245.3 g | 491% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2435 mg | 52% | |
*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.
