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+ servings

Chicken Saltimbocca

Course Main Course
Cuisine American
Keyword Chicken Saltimbocca
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 466kcal


Serve With

  • 2 medium apple


  • Cook rice as directed on package.
  • Cut the chicken breast lengthwise into strips.
  • Sprinkle the chicken cutlets evenly with salt and pepper.  Top each cutlet with 3 sage leaves and wrap with a piece of prosciutto.  Heat the butter and olive oil in a large skillet over medium-high heat.  Add the chicken to the skillet and cook for 2 to 3 minutes on each side, or until no longer pink in the center.
  • Meanwhile, combine a 1/2 cup of the chicken broth and cornstarch in a small bowl and set aside.  Remove the chicken from the skillet and cover with foil to keep warm.
  • Add the remaining chicken broth to the skillet and scrape browned bits from the bottom of the pan.  Add the chicken broth mixture to the pan, and cook for 2 minutes, or until the sauce thickens.
  • Meanwhile, cut broccoli into florets. Peel carrots and cut into slices. Place broccoli and carrots in a medium saucepan with approximately 3/4 cup water. Simmer over medium heat for 3-4 minutes or until slightly tender.
  • Spoon the sauce over the chicken and serve with rice, veggies and sliced apples.


Calories: 466kcal | Carbohydrates: 56g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 268mg | Fiber: 6g | Sugar: 12g