Paleo Chicken Saltimbocca with Sage

Total time35 min

Prep time15 min

Cook time20 min

5.0

(12)

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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 tip
Use 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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