| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Refrigerate Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
Nutrition Facts (per serving)
| Calories | 468 |
| Fat | 31g |
| Carbs | 5g |
| Protein | 42g |
Nutrition Facts
Servings Per Recipe 2
Calories 468
| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 11g | 53% |
| Cholesterol 143mg | 48% |
| Sodium 980mg | 43% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 2% |
| Total Sugars 2g | |
| Protein 42g | 84% |
| Vitamin C 21mg | 23% |
| Calcium 37mg | 3% |
| Iron 2mg | 10% |
| Potassium 463mg | 10% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Sesame Chicken with Broccoli
Ingredients
- 2 skinless, boneless chook breasts
- salt and freshly ground black pepper to flavor
- four to 8 sage leaves, or as wanted
- three skinny slices prosciutto
- 2 tablespoons olive oil
- 2 tablespoons Marsala wine or white wine
- half of lemon, juiced
- 1/three cup bird broth
- 2 tablespoons bloodless unsalted butter
- 2 lemon wedges (optional)
Directions
Place hen breasts between 2 sheets of heavy plastic on a solid, stage floor. Firmly pound hen with the clean side of a meat mallet to a three/8-inch thickness. Season lightly with salt and freshly floor black pepper.
With the smoother aspect of chicken breasts dealing with up, lay 2 to 4 sage leaves on each breast; more sage leaves will give a more potent sage taste. Then, cowl breasts with a unmarried layer of prosciutto, covering the sage beneath.
Lay a piece of plastic wrap on pinnacle, and press down firmly to flatten. Refrigerate for about half-hour earlier than cooking for fine results.
Heat olive oil in a nonstick skillet over medium-excessive warmth. Place chicken, prosciutto-side down. Within the pan, and sear until prosciutto is lightly browned, approximately three minutes. Turn bird over, and cook till hen is now not red at the middle and juices run clean, approximately three mins greater. Exact time will depend on size and thickness of chook breasts.
Turn off warmth, put off fowl to a plate, and cowl loosely with foil.
For the sauce, add Marsala, lemon juice, and chook broth to the pan, in conjunction with any accrued juices from the plate with chook, and region returned over medium-excessive warmness. Boil till decreased by way of half of, approximately three minutes. Reduce warmth to low, and swirl in butter till it disappears.
Spoon sauce generously over chicken saltimbocca and upload a lemon wedge at the facet.
