Chicken Saltimbocca

One of the biggest challenges to eating better, for me, is not making my husband feel like “we’re on a diet”.  This is another recipe from and another smashing success. Since this recipe falls into the category of stuffed meat, I knew Mark would like it but I was still expecting something more diet-like.

Instead, this was full of flavor and really felt like something you’d indulge in at a restaurant – not something you’d whip up in a few minutes at home.

Chicken Saltimbocca
(adapted from

1 large chicken breast, cut in half  ( you essentially want to butterfly it, but cut it all the way through to make two, thin breasts) 
2 slices paper thin prosciutto
2 sage leaves
1/4 c. flour
olive oil spray
1 T. butter
salt and fresh pepper
3/4 c. fat free chicken broth
1/4 c. white wine

Pound each piece of chicken to about 1/4″.

Season chicken with pepper. Lay a sage leaf on top, then a  slice of prosciutto, fold over and lightly pound ends of chicken to seal.

Place flour in a shallow bowl and lightly dredge chicken in flour, shaking off excess.

Heat a nonstick frying pan. When hot, spray olive oil. Saute chicken 1 minute on each side.

Remove chicken from pan and deglaze the pan with wine, scraping up any brown bits. Add chicken broth, butter and return chicken to the sauce. Finish cooking on low, 5 minutes.

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