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4.5 from 2 votes

Chicken Saltimbocca

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Saltimbocca
Servings: 4
Calories: 466kcal


  • 1 cup brown rice, raw
  • 1 pound chicken breast
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 12 leaf sage, leaves
  • 4 slice prosciutto
  • 1 tablespoon butter, unsalted
  • 1 tablespoon olive oil
  • 3/4 cup chicken broth, low-sodium
  • 1/2 teaspoon cornstarch
  • 2 cup broccoli, florets
  • 3 medium carrot

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