I’m a simple girl, so simple that some would probably call me basic… (Is basic still used as slang??) And while I won’t disagree about being a simpleton, when it comes to my food I tend to be extra AF… When asked about fancy meal ideas to make at home, a classic that always comes to mind is chicken saltimbocca.
Chicken saltimbocca is an Italian dish typically made in restaurants. Cooked in a dry white wine, wrapped in prosciutto, and sometimes topped with a slice of cheese. This dish is definitely extra AF, and also one of my all-time favorites! Of course, we had to take this dish one step further, and keto-fy it as well!
Chicken saltimbocca is great for a fancy dinner date night, like an at-home Valentine’s dinner. Or you could be like me and just make it on a regular old Tuesday…
Either way, you will totally impress the pants off of whoever you make this for!
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How to fork it up…
Be very careful when cutting the chicken breasts in half horizontally, not to cut yourself too! It may sound counter-intuitive, but using a sharp knife will help. Also, make sure any fingers are out of the way. If you want a little more instruction, here is a link (with a youtube video) on how to butterfly and halve a chicken.
Also, just a friendly side note, if you have a nice set of cooking knives and are putting them in the dishwasher, you are seriously forking up your awesome kitchen knives! The more vigorous wash cycle of the machine, in combination with the abrasive detergent, is a great way to dull your knives very quickly.
The Ingredients…
- 2 lb chicken breast (3 large breasts if possible), halved horizontally, and lightly pounded to 1/2 in thickness
- 6 slices prosciutto
- 6 slices provolone cheese
- 2/3 c almond flour
- 3 tbsp butter
- 1/8 cup sage, fresh whole
- 4 tbsp oil
- 1/3 c dry white wine
- 1 c bone broth
- salt & pepper
Note: all the keto ingredients can be subbed out for their traditional counterparts. (In other words, you can use regular flour instead of almond flour, and chicken broth instead of bone broth).
The Recipe…
- Cut chicken in half horizontally and lightly pound the meat to 1/2 inch thickness.
- Sprinkle salt and pepper over breasts.
- Add sage to each breast.
- Wrap each piece of chicken with a slice of prosciutto, and press into the chicken.
- Coat with almond flour.
- In a large skillet, heat oil over medium-high heat.
- Cook chicken prosciutto side up. Cook about 12 minutes, or until mostly done.
- Turn chicken over and cook 1-2 minutes, or until prosciutto starts to shrink.
- Transfer chicken to a plate, and repeat steps until all chicken has been cooked.
- Reduce to medium heat. Add butter and wine, cook about 10 minutes, or until reduced by half.
- Add bone broth and cook about 15 minutes, or until reduced by half.
- Add chicken back into the skillet, and cook another 3 minutes, or until fully cooked.
- Top with a slice of cheese.
- Enjoy!
What to eat with chicken saltimbocca?
Chicken saltimbocca is best-served over a bed of steamed spinach. The key step to serving steamed spinach with chicken saltimbocca is to pour any extra juices all over the steamed spinach. It is so good!
But, that is just my opinion, and you are totally allowed to disagree! If spinach doesn’t sound good to you, many people like to eat chicken saltimbocca with some garlicky green beans or a nice fresh side salad.
Keto Chicken Saltimbocca
Ingredients
- 2 lb chicken breast butterflied in half and lightly pounded to 1/2 in thickness (3 large breasts, if possible to make 6 halves)
- 6 slices prosciutto
- 6 slices provolone cheese
- 2/3 c almond flour
- 3 tbsp butter
- 1/8 c sage fresh, whole
- 4 tbsp oil
- 1/3 c dry white wine
- 1 c bone broth
- salt & pepper
Instructions
- Cut chicken in half horizontally and lightly pound the meat to 1/2 inch thickness.
- Sprinkle salt and pepper over breasts.
- Add sage to each breast.
- Wrap each piece of chicken with a slice of prosciutto, and press into the chicken.
- Coat with almond flour.
- In a large skillet, heat oil over medium-high heat.
- Cook chicken prosciutto side up. Cook about 12 minutes, or until mostly done.
- Turn chicken over and cook 1-2 minutes, or until prosciutto starts to shrink.
- Transfer chicken to a plate, and repeat steps until all chicken has been cooked.
- Reduce to medium heat. Add butter and wine, cook about 5-10 minutes, or until reduced by half.
- Add bone broth and cook about 15 minutes, or until reduced by half.
- Add chicken back into the skillet, and cook another 3 minutes, or until fully cooked.
- Top with a slice of cheese.
- Enjoy!
Notes
