Low Sodium Saltimbocca
Elevate your dining experience with this flavorful and heart-healthy recipe for Low Sodium Saltimbocca! A creative twist on the Italian classic, this dish swaps traditional veal for tender chicken breasts wrapped in low-sodium prosciutto and fragrant sage leaves, expertly seared for a crispy finish. The chicken is simmered in a luscious sauce of unsalted chicken broth, white wine, and a touch of lemon juice, creating a tangy, buttery glaze that pairs beautifully with the rich flavors in the dish. Ready in just 35 minutes, this low-salt recipe balances vibrant tastes with a focus on mindful eating, perfect for those watching their sodium intake. Serve alongside steamed vegetables or a fresh salad for a wholesome and impressive meal that’s ideal for family dinners or date nights alike.
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Recipe Information
Ingredients
- 4 medium Chicken breasts
- 4 slices Prosciutto slices (low sodium)
- 8 leaves Fresh sage leaves
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 0.5 cup Unsalted chicken broth
- 0.5 cup White wine (or additional broth)
- 2 tablespoons Unsalted butter
- 1 tablespoon Lemon juice
Instructions
Place the chicken breasts between two pieces of plastic wrap and gently pound them with a meat mallet to an even thickness, approximately 1/4 inch thick.
Season each chicken breast lightly with ground black pepper.
Place 1 sage leaf on each side of a chicken breast, then wrap the chicken securely with a slice of low-sodium prosciutto, pressing to adhere.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet, seam side down, and cook for 2-3 minutes per side until the prosciutto crisps up and the chicken is no longer pink, transferring to a plate once browned on both sides.
Deglaze the skillet by adding the white wine (or additional broth) and allow it to simmer for about 1-2 minutes, scraping the bottom with a wooden spoon to release any browned bits.
Add the unsalted chicken broth to the skillet and bring it to a simmer.
Return the chicken to the skillet and let it simmer in the broth for an additional 5 minutes, covering it loosely with a lid to maintain moisture.
Remove the chicken again and swirl in the unsalted butter and lemon juice into the pan sauce, stirring to emulsify.
Serve the chicken warm, drizzled generously with the flavorful pan sauce. Pair with your choice of side dishes like steamed vegetables or a light salad.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.5 g | 120% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 246.9 g | 494% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 645 mg | 14% | |
*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.
