Eosinophilic Esophagitis Friendly Chicken Saltimbocca with Sage
Total time35 min
Prep time15 min
Cook time20 min
5.0(12)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 16 fresh sage leaves
- 4 thin slices prosciutto di parma
- 2 tbsp extra virgin olive oil, divided
For the pan sauce
- 1 cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained and rinsed
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- 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 4 sage leaves flat on the top side of each cutlet, then drape one slice of prosciutto over the sage, pressing gently so it adheres to the chicken.
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