With January here I have been thinking about ways to eat lighter but of course I am not willing to sacrifice anything in the way of flavour! When contemplating dishes that are full of flavour one of the first that comes to mind is saltimbocca , an Italian dish where meat is topped with sage and prosciutto, which is just packed full of flavour! Although saltimbocca is typically made with veal the chicken version is also really good and it is so simple to make that you can easily do it on a week night! This dish is as easy to make as cooking the chicken until both the sage and prosciutto is nice and crispy and then making a quick lemon pan sauce which adds even more flavour and capers are sometimes added to the sauce. If you are looking for a way to eat a bit lighter without sacrificing any flavour, this chicken saltimbocca is definitely a tasty way to go!
Note: Another version of saltimbocca, called saltimbocca alla Romana, is made by rolling the sage and prosciutto up in the meat but I like the simplicity and easy of just wrapping the chicken up with the prosciutto with the sage leaves underneath.
To keep things on the healthier side I served the chicken saltimbocca on a bed of simply sauted swiss chard which collected all of the extra tasty lemon and caper sauce.
Chicken wrapped in salty prosciutto with crispy fried sage served in a lemon caper sauce that is just bursting with flavour without all of the calories.
- 4 (6 ounce) chicken breasts, boneless, skinless and pounded thin
- salt and pepper to taste
- 8+ sage leaves
- 4 slices prosciutto
- 1 tablespoon olive oil
- 1/4 cup dry white wine or chicken broth
- 1/2 cup chicken broth
- 1 teaspoon cornstarch (optional)
- 1 lemon, juice (4 tablespoons)
- 1 tablespoon capers (optional)
- 1/2 tablespoon butter
- Season the chicken in salt and pepper and wrap in the prosciutto securing 2 leaves of sage between the prosciutto and each chicken breast.
- Heat the oil in a large pan over medium heat, add the chicken and cook until the prosciutto is crispy and the chicken lightly golden brown and cooked, about 2-4 minutes per side and set aside.
- Add the wine and deglaze the pan, add the chicken broth with the cornstarch mixed in, lemon juice and capers and simmer until reduced by half, about 4-6 minutes.
- Add the butter and cook until melted and the sauce thickens a bit, about 1 minute.
- Server the chicken topped with the lemon sauce.
Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 3 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).