It was very flavorful, and I believe D said it was easy. There were no left-overs which was sad but such is life.
We would have again. We had with rice and broccoli.
Chicken Saltimbocca
This healthy chicken saltimbocca recipe makes an impressive, yet fast, classy dinner. Serve this Italian-inspired chicken with roasted broccoli rabe and creamy polenta to round out this elegant meal.
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| Photo by ALB |
Makes: 2 servings
Serving Size: 1 chicken breast & 2 Tbsp. sauce
Active Time: 20 minutes
Total Time: 20 minutes
INGREDIENTS
2 small boneless, skinless chicken breasts (5-6 ounces each), tenders removed (see Tip)
1/4 teaspoon ground pepper
2 thin slices prosciutto
2-4 fresh sage leaves
1 1/2 teaspoons all-purpose flour
1 tablespoon butter
2 teaspoons extra-virgin olive oil
3/4 cup dry Marsala
PREPARATION
Put chicken breasts between pieces of plastic wrap and, using a rolling pin or the smooth side of a meat mallet, bash them to a thickness of about 1/4 inch, but don’t bash so hard that they break up. Season with pepper. Wrap a slice of prosciutto around each chicken escalope and put a sage leaf or two on top. Lightly dust the chicken on both sides with flour.
Heat butter and oil in a large skillet over medium heat. Cook the chicken until no longer pink in the middle, about 3 minutes per side. To check if it’s done, stick the tip of a sharp knife into it: the juice that runs out should be clear with no trace of pink. Transfer the chicken to a warm platter and cover with foil.
Add Marsala to the pan and cook over high heat until thickened and reduced by about half, 3 to 4 minutes. Serve the sauce over the chicken.
NUTRITION
Per serving: 395 calories; 15 g fat (6 g sat, 6 g mono); 89 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 7 g total sugars; 27 g protein; 0 g fiber; 443 mg sodium; 279 mg potassium.
Carbohydrate Servings: 1
Exchanges: 4 lean meat, 2 fat
From EatingWell: March/April 2015
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