Chicken Saltimbocca with Lemon Sauce

Ingredients for Chicken Saltimbocca with Lemon Sauce

• 4 skinless boneless chicken breast halves

• 8 large fresh sage leaves

• 8 thin prosciutto slices (about 90g )

• 60g plus 2 teaspoons plain flour

• 1 tablespoon butter

• 1 1/2 tablespoons olive oil

• 2 tablespoons dry white wine

• 120ml low-salt chicken broth

• 2 tablespoons fresh lemon juice

• Carrot orzo

How to make Chicken Saltimbocca with Lemon Sauce

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 60g flour on plate. Turn chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.