Low FODMAP Chicken Saltimbocca with Prosciutto and Sage
Total time35 min
Prep time15 min
Cook time20 min
4.8(14)
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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
- 2 garlic cloves, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 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.
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