Nickel Allergy Friendly Chicken Saltimbocca with Prosciutto and Sage

Total time35 min

Prep time15 min

Cook time20 min

Nickel Allergy Friendly Chicken Saltimbocca with Prosciutto and Sage

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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
Columbus Prosciutto Vac Pack - 3 Oz Veroni Prosciutto Italiano - 4 Oz Murray's® Italian Prosciutto Di Parma Veroni Italy Prosciutto Italiano Dry Cured Ham Fiorucci Prosciutto Riserva - 3 Oz
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2 tbsp olive oil

For the pan sauce

3 tbsp unsalted butter
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.

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