Paleo Saltimbocca
Indulge in the rich, savory flavors of Paleo Saltimbocca—a wholesome twist on the Italian classic. This recipe brings together tender chicken breasts, aromatic fresh sage, and salty prosciutto, all cooked to perfection in a golden olive oil sear. A luxurious sauce of white wine and chicken broth adds a burst of flavor, while crispy sage leaves lend elegance and texture to the final dish. Crafted without gluten or dairy, this paleo-friendly dinner is both sophisticated and simple, ready in just 35 minutes. Serve it alongside roasted vegetables or a crisp green salad for a complete, healthy meal that tastes as indulgent as it looks. Perfect for weeknight dinners or special occasions, Paleo Saltimbocca is sure to wow your taste buds while keeping things clean and nourishing.
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Recipe Information
Ingredients
- 2 large chicken breasts
- 6 slices prosciutto slices
- 12 leaves fresh sage leaves
- 2 tablespoons olive oil
- 0.5 cup chicken broth
- 0.25 cup white wine
- 2 tablespoons ghee or clarified butter
- to taste freshly ground black pepper
- to taste sea salt
- 6 toothpicks
Instructions
Begin by slicing each chicken breast in half horizontally to create four thin cutlets. Season both sides with freshly ground black pepper and a bit of sea salt.
Place a sage leaf on each side of the chicken cutlets, then wrap each cutlet with a prosciutto slice. Secure the prosciutto with a toothpick to ensure it stays in place while cooking.
In a large skillet, heat the olive oil over medium heat. Add the chicken cutlets, cooking them for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove the cutlets from the skillet and set aside to keep warm.
In the same skillet, add the ghee or clarified butter. Once melted, add the remaining sage leaves and fry them for about 1 minute until crispy; remove and set aside for garnish.
Pour the white wine into the skillet, using a spatula to scrape up any brown bits from the bottom. Let the wine simmer and reduce by half, which should take about 2 minutes.
Add the chicken broth to the skillet and continue to simmer for another 2-3 minutes until the sauce has slightly thickened.
Return the chicken cutlets to the skillet and coat them with the sauce. Heat them through for an additional 1-2 minutes.
Transfer the chicken cutlets to a serving platter, spoon the sauce over them, and garnish with the crispy sage leaves.
Serve immediately, pairing well with a side of roasted vegetables or a simple salad.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 6679 mg | 290% | |
| Total Carbohydrate | 5.0 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.8 g | ||
| Protein | 167.1 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1039 mg | 22% | |
*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.
