Paleo Saltimbocca
Elevate your dinner menu with this irresistible Paleo Saltimbocca, a wholesome twist on the classic Italian dish that's bursting with vibrant flavors. Tender chicken cutlets are delicately seasoned, then wrapped with savory prosciutto and fresh sage leaves for a perfect balance of herby and salty notes. Lightly pan-fried to golden perfection in olive oil, these cutlets are finished in a luxurious white wine and chicken broth sauce, enriched with ghee for a glossy, velvety texture. Garnished with crispy sage leaves, this paleo recipe is both elegant and nutrient-dense, making it ideal for anyone following a grain-free or gluten-free lifestyle. Ready in just 35 minutes, it’s perfect for busy weeknight dinners or to impress guests with a sophisticated, yet effortless, meal. Serve with roasted vegetables or a refreshing side salad for a complete paleo-friendly dish that’s sure to wow!
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Ingredients
- 2 large chicken breasts
- 6 slices prosciutto slices
- 12 leaves fresh sage leaves
- 2 tablespoons olive oil
- 0.5 cup chicken broth
- 0.25 cup white wine
- 2 tablespoons ghee or clarified butter
- 0 to taste freshly ground black pepper
- 0 to taste sea salt
- 6 toothpicks
Directions
Step 1
Begin by slicing each chicken breast in half horizontally to create four thin cutlets. Season both sides with freshly ground black pepper and a bit of sea salt.
Step 2
Place a sage leaf on each side of the chicken cutlets, then wrap each cutlet with a prosciutto slice. Secure the prosciutto with a toothpick to ensure it stays in place while cooking.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the chicken cutlets, cooking them for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove the cutlets from the skillet and set aside to keep warm.
Step 4
In the same skillet, add the ghee or clarified butter. Once melted, add the remaining sage leaves and fry them for about 1 minute until crispy; remove and set aside for garnish.
Step 5
Pour the white wine into the skillet, using a spatula to scrape up any brown bits from the bottom. Let the wine simmer and reduce by half, which should take about 2 minutes.
Step 6
Add the chicken broth to the skillet and continue to simmer for another 2-3 minutes until the sauce has slightly thickened.
Step 7
Return the chicken cutlets to the skillet and coat them with the sauce. Heat them through for an additional 1-2 minutes.
Step 8
Transfer the chicken cutlets to a serving platter, spoon the sauce over them, and garnish with the crispy sage leaves.
Step 9
Serve immediately, pairing well with a side of roasted vegetables or a simple salad.
Nutrition Facts
| Serving size | (821.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1653.5 |
| Total Fat 101.3g | 0% |
| Saturated Fat 37.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 521.4mg | 0% |
| Sodium 6679.3mg | 0% |
| Total Carbohydrate 5.0g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 0.8g | |
| Protein 167.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 96.5mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1039.4mg | 0% |
Source of Calories