Eosinophilic Esophagitis Friendly Chicken Saltimbocca
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Learn more āIngredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- Ā½ tsp salt
- 8 large fresh sage leaves
- 4 thin slices prosciutto
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp olive oil
- 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 the sauce
- Ā½ cup white grape juice
- Ā½ cup low-sodium chicken broth
- 1 tbsp unsalted butterChef'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)
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 the top side of each cutlet lightly with salt.
- 2
Lay 2 sage leaves flat on the seasoned side of each cutlet, then drape 1 slice of prosciutto over the top, pressing gently so it adheres. Dust the prosciutto side lightly with flour, then flip and dust the chicken side as well, shaking off any excess.
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