Chicken Saltimbocca with Lemon Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This elegant chicken saltimbocca with lemon sauce is a sophisticated high-protein meal that brings the vibrant flavours of the Mediterranean to your kitchen. The combination of tender chicken, aromatic fresh sage, and savoury prosciutto creates a wonderful depth of flavour, while the light lemon and white wine sauce adds a refreshing, zesty finish. It is a classic Italian-inspired dish that feels special enough for entertaining guests but remains simple enough to prepare for a quick midweek supper.

Traditionally served as a refined main course, this version is paired with carrot orzo to provide a nutritious and colourful accompaniment. The dish is naturally high in protein and stays lean by using skinless chicken breasts, making it an excellent choice for a healthy yet satisfying dinner. Serve it immediately while the prosciutto is perfectly crisp for the best texture.

Ingredients for Chicken Saltimbocca with Lemon Sauce

4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 90g )
60g plus 2 teaspoons plain flour
1 cucharada de mantequilla
1 1/2 cucharadas de aceite de oliva
2 cucharadas de vino blanco seco
120ml low-salt chicken broth
2 cucharadas de jugo de limón fresco
Carrot orzo

How to make Chicken Saltimbocca with Lemon Sauce

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 60g flour on plate. Turn chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.