As I was making dinner tonight, I was trying to recall if I have ever made this before and I don’t think so!  It turned out really good!  I wasn’t completely satisfied with the wine sauce, but the chicken was “very moist” according to Tony!  The funny part is that I bought chicken cutlets, and as Hannah was helping me, she’s like “you can buy chicken that thin??!!”  She doesn’t like thick chicken and when I typically buy regular chicken breasts I have to pound the hell out of hers!  This dinner was a winner with her!

Chicken Saltimbocca

  • 4 thin-cut chicken breasts (buy cutlets if you can)
  • 4 thin slices of proscuitto
  • 2 tablespoons olive oil
  • 1 1/4 cups white wine
  • 1 teaspoon lemon juice
  • 2 tablespoons butter
  • 1/2 cup flour for dredging
  • pepper to taste
  • 8 sage leaves

Heat your oven to 200 degrees.  This will keep your chicken warm while you make the sauce.

Pat chicken dry.   Dredge the chicken in the peppered flour, shaking off any excess.  Lay chicken flat and sprinkle evenly with minsed sage.  Place 1 slice of prosciutto slice on top of each cutlet, pressing to make it stick.

Heat 2 tablespoons oil in skillet over medium-high heat.  Add sage leaves and cook for 15 seconds until they start to change color and are really fragrant.  Remove to paper towel.

Add chicken prosciutto-side down, and cook until golden brown, 2 to 3 minutes.  Flip and cook on other side for 2 minutes more.  Transfer to a wire rack set on rimmed baking sheet and keep warm.

Pour off any excess fat from pan.  Stir in wine, scraping up any browned bits and simmer until reduced, about 5 minutes.  Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time.  Off heat, stir in salt and pepper.  Remove chicken from oven and spoon sauce over chicken.  YUM!  I had a cup of green beans on the side.  Dinner comes in at:

  • 476 calories
  • 18 grams of fat
  • 33 carbs
the proscuitto was nice and crispy!
the proscuitto was nice and crispy!
2 oz. potato skins, 3 oz. mashed potatoes and 1 ounce 75% reduced fat Cabot cheddar cheese
2 oz. potato skins, 3 oz. mashed potatoes and 1 ounce 75% reduced fat Cabot cheddar cheese

I had Hannah bake four potatoes when she got home from school.  I forgot to tell her that they only needed to cook for an hour, so they probably cooked for 90 minutes – so they were really well done and the skin was crunchy!   But it worked out okay because I just scooped out the flesh and mixed with 1/2 cup fat free half and half and salt and pepper (no butter!).    They were really good!

I did get a bit snackish this afternoon – so I had an ounce of pretzels with mustard:


And when I got home I had this waiting for me!!   Thanks Andrea!!

So pretty!!
So pretty!!
we didn't waste time cutting into it!  So moist and delcious!!
we didn't waste time cutting into it! So moist and delcious!!

I was the high bidder on this bread for Meghann’s bake sale to raise money for her marathon.  So thanks for having the fund raiser so I could have this great bread!  I think I’ll put a slice in the toaster for breakfast tomorrow. 

So I’ve got Kath & Kim to watch, and Hell’s Kitchen tonight.  I think I’ll only watch the part of American Idol that has Norman singing – he cracks me up!  Off to relax – and thanks to Hannah for letting me use her laptop!  We are currently having thunderstorms and I don’t like using the home computer when its stormy.   See you tomorrow – Friday already!!