Slim Saltimbocca
Elevate your weeknight dinner routine with this Slim Saltimbocca, a lighter twist on the classic Italian dish that doesn’t skimp on flavor. This recipe features tender, thinly pounded chicken breast topped with fragrant sage leaves and salty prosciutto, seared to perfection for a crisp, golden finish. A zesty white wine and lemon sauce ties the dish together, adding a tangy brightness that complements the savory elements. Quick to prepare in just 35 minutes, this elegant yet approachable recipe is ideal for healthy eating, using arrowroot starch for a lighter sauce without sacrificing texture. Perfectly portioned for four servings, Slim Saltimbocca pairs beautifully with steamed vegetables or a crisp green salad, making it a flavorful, wholesome meal for any occasion.
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Recipe Information
Ingredients
- 4 pieces Chicken breast fillets
- 8 leaves Fresh sage leaves
- 4 slices Prosciutto
- 2 tablespoons Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Arrowroot starch (or cornstarch)
- 1 teaspoon Water
Instructions
Place the chicken breast fillets between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound each filet to an even thickness of about 1/4 inch.
Lightly season each chicken breast with salt and pepper on both sides.
Place two sage leaves on top of each chicken breast and cover with a slice of prosciutto, pressing gently to adhere.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Working in batches if necessary, place the chicken, prosciutto-side down, in the skillet. Cook for 2-3 minutes until the prosciutto is crisp. Flip the chicken and cook for another 2-3 minutes until golden and cooked through. Set aside on a plate and cover to keep warm.
Add the remaining tablespoon of olive oil to the skillet, then pour in the wine. Stir to deglaze the pan, scraping up any browned bits from the bottom.
Allow the wine to simmer for 1-2 minutes, then add the chicken broth and lemon juice.
In a small bowl, mix the arrowroot starch (or cornstarch) with water until dissolved. Stir this mixture into the skillet sauce and allow to simmer for another minute until slightly thickened.
Return the cooked chicken to the skillet and spoon the sauce over each piece. Let the chicken simmer in the sauce for a minute to soak up the flavors.
Serve immediately, garnished with additional sage leaves if desired. Pair with a light side dish like steamed vegetables or a green salad for a well-rounded meal.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1868 mg | 40% | |
*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.
