Low Fat Saltimbocca
Discover a lighter twist on a classic Italian favorite with this Low Fat Saltimbocca recipe! This dish combines tender, pounded chicken breasts wrapped in savory prosciutto and aromatic fresh sage, creating a mouthwatering flavor profile with every bite. Sautéed to golden perfection and finished in a delicate sauce featuring white wine, low-sodium chicken broth, and a hint of zesty lemon, this low-fat version of saltimbocca is both satisfying and guilt-free. Perfect for a quick weeknight dinner or an elegant meal, this recipe comes together in just 35 minutes and serves four. Pair it with a side of roasted vegetables or a crisp salad for a wholesome, restaurant-quality dining experience at home.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces skinless, boneless chicken breasts
- 8 leaves fresh sage leaves
- 4 slices thin slices of prosciutto
- 1 tablespoon olive oil
- 0.5 cup low-sodium chicken broth
- 0.25 cup white wine
- 1 tablespoon lemon juice
- 0.25 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch
- 1 tablespoon water
- 0.5 teaspoon salt
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/4 inch.
Step 2
Season each chicken breast lightly with salt and black pepper.
Step 3
Place two sage leaves on top of each chicken breast, then wrap each breast in a slice of prosciutto.
Step 4
Heat olive oil in a large non-stick skillet over medium-high heat.
Step 5
Add the chicken breasts to the skillet, prosciutto side down, and cook for 4 minutes until the prosciutto is crisp and browned.
Step 6
Carefully turn the chicken breasts over and continue cooking for another 4 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.
Step 7
In the same skillet, add the white wine and chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 3 minutes.
Step 8
Mix the cornstarch and water in a small bowl to create a slurry.
Step 9
Stir the cornstarch slurry into the simmering sauce, and cook for 2 minutes or until the sauce thickens slightly.
Step 10
Stir in the lemon juice, and season with more pepper if needed. Return the chicken to the skillet to coat with the sauce.
Step 11
Serve the Saltimbocca immediately, with a drizzle of pan sauce on top.
Nutrition Facts
| Serving size | (1041.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1634.7 |
| Total Fat 59.8g | 0% |
| Saturated Fat 17.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 671.6mg | 0% |
| Sodium 4055.2mg | 0% |
| Total Carbohydrate 7.5g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 1.4g | |
| Protein 245.3g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 112.6mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 2435.1mg | 0% |
Source of Calories