Prep Time:10 mins
Cook Time:10 mins
Refrigerate Time:30 mins
Total Time:50 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 2

Calories 468

% Daily Value *
Total Fat 31g39%
Saturated Fat 11g53%
Cholesterol 143mg48%
Sodium 980mg43%
Total Carbohydrate 5g2%
Dietary Fiber 1g2%
Total Sugars 2g
Protein 42g84%
Vitamin C 21mg23%
Calcium 37mg3%
Iron 2mg10%
Potassium 463mg10%

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


  1. 2 skinless, boneless chook breasts
  2. salt and freshly ground black pepper to flavor
  3. four to 8 sage leaves, or as wanted
  4. three skinny slices prosciutto
  5. 2 tablespoons olive oil
  6. 2 tablespoons Marsala wine or white wine
  7. half of lemon, juiced
  8. 1/three cup bird broth
  9. 2 tablespoons bloodless unsalted butter
  10. 2 lemon wedges (optional)


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.