Skinny Chicken Saltimbocca from Closet Cooking

Chicken wrapped in salty prosciutto with crispy fried sage served in a lemon caper sauce that is just bursting with flavour without all of the calories.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
  • 4 small chicken breasts, boneless, skinless and pounded thin
  • salt and pepper to taste
  • 8+ sage leaves
  • 4 slices prosciutto
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine or chicken broth
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch (optional)
  • 1 lemon, juice (4 tablespoons)
  • 1 tablespoon capers (optional)
  • 1/2 tablespoon butter
  1. Season the chicken in salt and pepper and wrap in the prosciutto securing 2 leaves of sage between the prosciutto and each chicken breast.
  2. Heat the oil in a large pan over medium heat, add the chicken and cook until the prosciutto is crispy and the chicken lightly golden brown and cooked, about 2-4 minutes per side and set aside.
  3. Add the wine and deglaze the pan, add the chicken broth with the cornstarch mixed in, lemon juice and capers and simmer until reduced by half, about 4-6 minutes.
  4. Add the butter and cook until melted and the sauce thickens a bit, about 1 minute.
  5. Server the chicken topped with the lemon sauce.