Keto Chicken Saltimbocca
Servings: 6
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
