Chicken Saltimbocca with Lemon Sauce
- Number of Servings: 4
Ingredients
16 oz. chicken breasts. cut in half8 fresh sage leaves1/2 cup plus 2 tsp. white all-purpose flour8 thin slices proscuitto (3 oz)1 tbsp. butter1 1/2 tbsp. olive oil2 tbsp. dry, white wine1/2 cup chicken broth2 tbsp. fresh lemon juice
Cut breasts into 4 equal pieces and flatten each to 1/3" thickness. Sprikle with salt and pepper and place 2 sage leaves (about 1 tbls.) on each half. Top each half with 2 thin slices proscuitto and press to adhere. Dredge each half with flour.
Melt butter and oil over medium high heat in large skillet. Cook chicken (proscuitto side down) 4 mins. Turn and cook another 3 mins. Remove from skillet and keep warm.
Mix wine and 2 tsp. flour in small bowl. Set aside.
Add chicken broth and lemon juice to skillet. Bring to a boil, scraping up browned bits from pan bottom. Add wine mixture and stir until slightly thickened.
Serve sauce over chicken.
Serving Size: 4 oz chicken breast with 4 tbls. sauce
Number of Servings: 4
Recipe submitted by SparkPeople user KENNAN123.
Melt butter and oil over medium high heat in large skillet. Cook chicken (proscuitto side down) 4 mins. Turn and cook another 3 mins. Remove from skillet and keep warm.
Mix wine and 2 tsp. flour in small bowl. Set aside.
Add chicken broth and lemon juice to skillet. Bring to a boil, scraping up browned bits from pan bottom. Add wine mixture and stir until slightly thickened.
Serve sauce over chicken.
Serving Size: 4 oz chicken breast with 4 tbls. sauce
Number of Servings: 4
Recipe submitted by SparkPeople user KENNAN123.
Nutritional Info Amount Per Serving
- Calories: 284.6
- Total Fat: 11.9 g
- Cholesterol: 84.5 mg
- Sodium: 1,000.8 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 1.4 g
- Protein: 30.8 g
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