Best Chicken Saltimbocca Recipes

 A version of the classic Italian meal Saltimbocca, which is made with veal cutlets wrapped in prosciutto and sage, is called chicken saltimbocca. My favorite Italian restaurant serves this meal often, however theirs has a lot of butter on it (butter makes everything taste so nice!

Ingredients:

1. 3 boneless skinless chicken breasts, 8 oz each
2. 3 slices prosciutto, cut in half, 1.5 oz each
3. 6 sage leaves
4. 1/4 cup all purpose flour, or gluten-free flour mix
5. olive oil cooking spray
6. kosher salt, and fresh pepper to taste
7. 1/4 cup white wine, 
8. 3/4 cup reduced sodium chicken broth
9. 1 tbsp butter, or dairy-free butter 

Instructions:

Step:No:01

To produce a total of six cutlets, cut each breast in half lengthwise.

Step:No:02

Wrap each one in wax paper and pound it until it is about 1/4" thick. Sprinkle a little salt and pepper on the chicken.

Step:No:03

On one end, place a half-slice of prosciutto, cover with a sage leaf, and fold over.

Step:No:04

To seal, gently pound the chicken ends.

Step:No:05

Lightly coat the chicken with flour in a shallow basin, brushing off any excess. Throw away any leftover flour.

Step:No:06

A nonstick skillet should be heated to medium-high heat. Apply olive oil with a spray while hot.

Step:No:07

 Cook chicken for one minute on each side. This will need to be completed in several batches.

Step:No:08

After removing the chicken from the pan, deglaze it with wine, making sure to scrape out any brown parts.

Step:No:09

Return the chicken to the sauce after adding the butter and chicken broth.

Step:No:10

Let cook for a final five minutes on low.

Step:No:11

Serve this with sauce on top over a bed of wilted greens or spaghetti (see serving ideas above). 

more details for recipes:https://www.skinnytaste.com/lighter-chicken-saltimbocca/