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Some cheaper prosciutto products do use nitrates as preservatives. If you want to avoid nitrates and preservatives then look for prosciutto which has a “PDO certification” or specifically says that no nitrates or preservatives are added.
Serving Suggestions: Brown rice, quinoa, green beans, or broccolini would pair nicely with this chicken recipe.
Gently pound, with the flat side of a mallet or a rolling pin, to an even 1/4 inch thickness as shown.
Place 2 fresh sage leaves on top, then wrap each chicken breast with a slice of prosciutto.
Simmer until the wine is reduced and the alcohol is cooked off about 5-6 minutes.
Serve while hot and enjoy! ❤Rachel
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Chicken Saltimbocca
Only our Sunday’s BEST for YOU!
Ohhhh friends, you are most definitely in for a treat!
Your family will think you’re a gourmet chef; all with just a few extra minute’s effort.
This is a VERY special, CFC spin on a traditional Italian dish, fit for company!
Traditional prosciutto contains no added preservatives and the only ingredients are pork and salt.
Some cheaper prosciutto products do use nitrates as preservatives. If you want to avoid nitrates and preservatives then look for prosciutto which has a “PDO certification” or specifically says that no nitrates or preservatives are added.
➡️ Rachel’s Tips:
If you do not have wine on hand, you may substitute the wine for additional stock or broth.
The wine adds flavor and is used to deglaze your skillet.
All of the alcohol will cook out of your final meal, so no worries there.
Do not use “cooking wine” as most have a flavor much like rubbing alcohol…LOL.
For best flavor and results, use a decent to nicer bottle of dry white wine that one would drink, because this will produce the very best flavor.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely.
Here’s how:
Place boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.
This method typically produces juicier chicken breasts because there is no need to overcook your meat to get those middle thick parts cooked through.
Serving Suggestions: Brown rice, quinoa, green beans, or broccolini would pair nicely with this chicken recipe.Makes 6 servings
Makes 6 servingsIngredients:
- 2 lbs. boneless, skinless chicken breasts
- 5-6 thin slices authentic thin-sliced prosciutto
- 12 fresh, large sage leaves
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 Tbsp gluten-free flour, or Arrowroot powder
- 2 Tbsps extra-virgin olive oil
- Sea salt and freshly ground pepper to taste
Instructions:
Slice each chicken breast in half lengthways, then place each slice between two sheets of plastic wrap, or parchment paper.
Gently pound, with the flat side of a mallet or a rolling pin, to an even 1/4 inch thickness as shown.Next, place each chicken breast flat on your working surface and season with sea salt and pepper on both sides.
Next, place each chicken breast flat on your working surface and season with sea salt and pepper on both sides.Place 2 fresh sage leaves on top, then wrap each chicken breast with a slice of prosciutto.Heat your oil in a heavy skillet, over medium heat. Add the chicken breasts in batches, and cook until golden brown and cooked through, 4 minutes per side. Once your chicken is done, remove from the skillet and set aside.Pour in the wine and cook stirring constantly, while scraping your pan to loosen the browned bits.
Heat your oil in a heavy skillet, over medium heat. Add the chicken breasts in batches, and cook until golden brown and cooked through, 4 minutes per side. Once your chicken is done, remove from the skillet and set aside.
Pour in the wine and cook stirring constantly, while scraping your pan to loosen the browned bits.Simmer until the wine is reduced and the alcohol is cooked off about 5-6 minutes.Meanwhile, in a small bowl, whisk the broth with the flour until well combined. Pour the broth mixture into your hot skillet with the wine, and stir to combine. As soon as it starts bubbling, it should also start to thicken up a bit.Return cooked chicken back into your skillet and carefully nestle it into your sauce. I threw in a few extra sage leaves into the sauce at this point.Continue to cook spooning hot sauce all over the chicken until heated through, just another minute or so.
Meanwhile, in a small bowl, whisk the broth with the flour until well combined. Pour the broth mixture into your hot skillet with the wine, and stir to combine. As soon as it starts bubbling, it should also start to thicken up a bit.
Return cooked chicken back into your skillet and carefully nestle it into your sauce. I threw in a few extra sage leaves into the sauce at this point.
Continue to cook spooning hot sauce all over the chicken until heated through, just another minute or so.Serve while hot and enjoy! ❤Rachel
Ingredients
Serving Suggestions:
- Brown rice, quinoa, green beans, or broccolini would pair nicely with this chicken recipe.
- makes 6 servings
Chicken
- 2 lbs. boneless, skinless chicken breasts
- 5-6 thin slices authentic thin-sliced prosciutto
- 12 fresh, large sage leaves
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 Tbsp gluten-free flour, or Arrowroot powder
- 2 Tbsps extra-virgin olive oil
- Sea salt and freshly ground pepper to taste
Instructions
- Slice each chicken breast in half lengthways, then place each slice between two sheets of plastic wrap, or parchment paper.
- Gently pound, with the flat side of a mallet or a rolling pin, to an even 1/4 inch thickness as shown.
- Next, place each chicken breast flat on your working surface and season with sea salt and pepper on both sides.
- Place 2 fresh sage leaves on top, then wrap each chicken breast with a slice of prosciutto.
- Heat your oil in a heavy skillet, over medium heat.
- Add the chicken breasts in batches, and cook until golden brown and cooked through, 4 minutes per side.
- Once your chicken is done, remove from the skillet and set aside.
- Pour in the wine and cook stirring constantly, while scraping your pan to loosen the browned bits.
- Simmer until the wine is reduced and the alcohol is cooked off, about 5-6 minutes.
- Meanwhile, in a small bowl, whisk the broth with the flour until well combined.
- Pour the broth mixture into your hot skillet with the wine, and stir to combine. As soon as it starts bubbling, it should also start to thicken up a bit.
- Return cooked chicken back into your skillet and carefully nestle it into your sauce. I threw in a few extra sage leaves into the sauce at this point.
- Continue to cook spooning hot sauce all over the chicken until heated through, just another minute or so.
- Serve while hot and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
Serving Suggestions:
- Brown rice, quinoa, green beans, or broccolini would pair nicely with this chicken recipe.
- makes 6 servings
Chicken
- 2 lbs. boneless, skinless chicken breasts
- 5-6 thin slices authentic thin-sliced prosciutto
- 12 fresh, large sage leaves
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 Tbsp gluten-free flour, or Arrowroot powder
- 2 Tbsps extra-virgin olive oil
- Sea salt and freshly ground pepper to taste
Instructions
- Slice each chicken breast in half lengthways, then place each slice between two sheets of plastic wrap, or parchment paper.
- Gently pound, with the flat side of a mallet or a rolling pin, to an even 1/4 inch thickness as shown.
- Next, place each chicken breast flat on your working surface and season with sea salt and pepper on both sides.
- Place 2 fresh sage leaves on top, then wrap each chicken breast with a slice of prosciutto.
- Heat your oil in a heavy skillet, over medium heat.
- Add the chicken breasts in batches, and cook until golden brown and cooked through, 4 minutes per side.
- Once your chicken is done, remove from the skillet and set aside.
- Pour in the wine and cook stirring constantly, while scraping your pan to loosen the browned bits.
- Simmer until the wine is reduced and the alcohol is cooked off, about 5-6 minutes.
- Meanwhile, in a small bowl, whisk the broth with the flour until well combined.
- Pour the broth mixture into your hot skillet with the wine, and stir to combine. As soon as it starts bubbling, it should also start to thicken up a bit.
- Return cooked chicken back into your skillet and carefully nestle it into your sauce. I threw in a few extra sage leaves into the sauce at this point.
- Continue to cook spooning hot sauce all over the chicken until heated through, just another minute or so.
- Serve while hot and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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