Seed Oil Free Chicken Saltimbocca with Sage
Total time35 min
Prep time15 min
Cook time20 min
5.0(12)
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
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!