Dairy-Free Saltimbocca
Elevate your weeknight dinners with this elegant yet simple Dairy-Free Saltimbocca, a lighter take on the classic Italian dish. This recipe features tender chicken breasts enveloped in savory prosciutto and fresh sage, pan-seared to perfection for a crispy, golden finish. A luscious sauce made with dry white wine, garlic, and chicken stock—brightened with a squeeze of fresh lemon juice—complements the dish beautifully, all without using any dairy. Ready in just 35 minutes, this gluten-free and dairy-free recipe is perfect for anyone looking to enjoy a flavorful, wholesome meal without sacrificing indulgence. Serve it with roasted vegetables or a crisp green salad for an effortless pairing that highlights the dish’s Mediterranean roots.
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Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 8 slices Thin slices of prosciutto
- 16 leaves Fresh sage leaves
- 3 tablespoons Olive oil
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 lemon Lemon, juiced
Directions
Step 1
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet, gently pound each breast to an even thickness of about 1/4 inch.
Step 2
Season both sides of the chicken with salt and black pepper.
Step 3
Place 2 sage leaves on top of each chicken breast and cover with a prosciutto slice, pressing slightly to adhere.
Step 4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken, prosciutto-side down, and cook for 3-4 minutes until the prosciutto is crisp and browned.
Step 5
Turn the chicken over and cook for an additional 3-4 minutes until chicken is cooked through. Transfer the chicken to a plate and keep warm.
Step 6
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant.
Step 7
Pour the white wine into the skillet, bring to a simmer, and let it reduce by half. This should take about 2-3 minutes.
Step 8
Add the chicken stock to the skillet, stir, and let it simmer for another 2 minutes. Reduce the sauce slightly.
Step 9
Return the chicken to the skillet, turning to coat in the sauce. Cook for 1 minute to heat through.
Step 10
Remove from heat and squeeze the lemon juice over the chicken.
Step 11
Transfer the chicken to serving plates, spooning the sauce over the top. Garnish with additional fresh sage if desired.
Step 12
Serve hot, accompanied by roasted vegetables or a fresh salad.
Nutrition Facts
| Serving size | (1302.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2260.1 |
| Total Fat 109.7g | 0% |
| Saturated Fat 29.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 762.3mg | 0% |
| Sodium 7587.8mg | 0% |
| Total Carbohydrate 11.4g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 2.4g | |
| Protein 279.8g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 171.7mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2942.8mg | 0% |
Source of Calories