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Cooking for Two by Shady Oak Press
This recipe is the reverse of a stuffed chicken breast; the sage is placed on top of the chicken and secured with a slice of prosciutto that's wrapped around the breast. Saltimbocca is traditionally made with veal; thes version uses chicken breasts.
2 servings



• 2 boneless skinless chicken breast halves
• 4 large or 6 medium fresh sage leaves
• 6 slices very thinly sliced prosciutto (about 3 oz.]
• 2 teaspoons olive oil
• 1/4 cup reduced-sodium chicken broth
• 1 tablespoon lemon juice


Place chicken breasts between 2 sheets of plastic wrap; with flat side of meat mallet, pound to flatten chicken slightly. Place 2 or 3 sage leaves on top of each breast. Place 3 slices prosciutto over sage on each chicken breast. Wrap prosciutto around chicken; secure with toothpick, if necessary.

Heat oil in medium nonstick skillet over medium-high heat until hot. Add chicken, sage side down; cook 8 minutes or until browned and no longer pink in center, turning once. Place on heatproof plate.

Return skillet to heat; add broth. Boil 1½ minutes or until broth Is reduced to about 1 tablespoon, stirring to scrape up any browned bits from bottom of skillet. Return chicken and any accumulated Juices to skillet. Add lemon Juice; boil until sauce thickens and glazes chicken, turning chicken occasionally. Remove toothpicks before serving.

WINE: Serve a white that's richly flavored but not heavy. Try a lighter Chardonnay or a slightly earthy Sauvignon Blanc.

PER SERVING: 275 calories, 14 g total fat (3.5 g saturated fat), 34.5 g protein, 1 g carbohydrate, 95 mg cholesterol, 460 mg sodium, 0 g fiber


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