Chicken Saltimbocca
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 1 lb chicken thighs
  • 1 Tbsp ghee or coconut oil, divided
  • ½ yellow onions, sliced
  • 1 tsp minced garlic
  • prosciutto - 1 slice for each piece of chicken
  • 6 fresh sage leaves
  • ½ cup chicken broth
  • juice and zest of ½ lemon
  • salt and pepper, to taste
Directions
  1. Season the chicken on both sides with salt and pepper. Place 1-2 large sage leaves on each piece, and ½ a slice of prosciutto on top.
  2. Heat a large cast-iron skillet over medium heat with ghee. Swirl the pan to coat. Add chicken; cook 6-7 minutes per side.
  3. Remove chicken from pan and keep warm.
  4. Add the remaining ghee to the pan. Sauté garlic until fragrant, about 30 seconds. Add chicken broth, onions, lemon zest and juice to the pan. Crank heat to high and reduce sauce down until it thickens up a bit and the flavors are concentrated, about 7-10 minutes.
  5. About halfway through cooking time, add the remaining prosciutto. Keep an eye on the sauce, since it can go from watery to dry very quickly.
  6. Reduce the heat to a simmer once it thickens up. Add the chicken back to the pan to warm it up and coat with your delicious sauce.
  7. Spoon extra sauce over the chicken.
  8. If desired, drizzle some balsamic vinegar on top to serve.
Notes
To make a Saltimbocca alla Piccata Version, add 2 Tbsp drained capers to the sauce for the last 2 minutes of cooking time.
AIP: omit black pepper.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/chicken-saltimbocca/