Chicken Saltimbocca
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4
Ingredients
  • 2 chicken breasts
  • 4-8 tsp Dijon mustard
  • 2 slices prosciutto
  • 2 slices reduced fat cheese of your choice: provolone, mozzarella or Swiss all work well (If you’re dairy sensitive use Daiya mozzarella shreds.)
  • 8 sage leaves
  • ⅔ cup sweet rice flour (also called glutinous rice flour – found at Asian markets)
  • ½ tsp salt
  • freshly ground black pepper to taste
  • 2 Tbsp extra virgin olive oil
  • ½ cup dry white wine
Instructions
  1. Lay chicken breasts flat and cut through them horizontally making 2 thinner halves from each.
  2. Lay them out on a board covered with plastic wrap and cover with a layer of plastic wrap (to minimize the mess).
  3. Pound them to a thickness of ¼ inch.
  4. Spread 1-2 tsp Dijon mustard over each piece, according to your taste.
  5. Layer ½ slice prosciutto, ½ slice cheese and 2 sage leaves near one end of each piece about ¼ - ½ inch in from the edge and fold the other half of the piece over on top.
  6. Mix sweet rice flour and salt and pepper in a shallow bowl.
  7. Dredge the breast “packets” in the flour and shake off the excess.
  8. Heat 2 Tbsp oil over medium high heat in a large skillet.
  9. Add the packets and brown on both sides.
  10. Add wine and cook a minute or two scraping bottom of pan with a wooden spatula to release browned bits.
  11. Cover and reduce heat to a simmer.
  12. Simmer 20 minutes.
  13. Spoon wine sauce over packets to serve.
Recipe by Savory Nature at https://savorynature.com/2013/12/03/chicken-saltimbocca/