Eosinophilic Esophagitis Friendly Chicken Saltimbocca with Prosciutto and Sage
Total time35 min
Prep time15 min
Cook time20 min
4.8(14)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6 oz each)
- salt and pepper, to taste
- 8 large fresh sage leaves
- 4 thin slices prosciutto
- 2 tbsp olive oil
For the pan sauce
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 garlic cloves, thinly sliced
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Season both sides lightly with salt and pepper.
- 2
Lay 2 sage leaves flat on the top side of each cutlet, then drape a slice of prosciutto over the sage, pressing gently so it adheres. Secure the prosciutto at each end with a toothpick to prevent it from curling during cooking.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!