Dinner · Italian
Chicken saltimbocca with green beans
Thin chicken cutlets wrapped in prosciutto and sage, pan-fried with a lemon white wine sauce, with potatoes and green beans.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 plates- 350 g chicken breast, boneless skinless
- 50 g prosciutto, thinly sliced
- 1 tsp ground sage
- 1 tbsp olive oil
- 80 ml dry white wine
- 2 tbsp lemon juice
- 1/4 tsp black pepper
- 300 g new potatoes, halved
- 200 g green beans, trimmed
Method
Boil the potatoes for 15 minutes, adding the green beans for the last 4 minutes. Drain.
Slice the chicken horizontally into four thin cutlets and pound to an even 1 cm. Season with pepper and sage.
Wrap each cutlet in a slice of prosciutto.
Fry in the oil for 3 minutes a side, until cooked through. Lift out.
Add the wine and lemon juice to the pan and bubble for 2 minutes, scraping up the browned bits. Pour over the chicken and serve with the potatoes and beans.