Broccoli and Chicken Saltimbocca

Makes 4
Prep 10 m
Cook 7 - 8 m

Ingredients

Broccoli:

Chicken:

Directions

Broccoli:

  1. 1 of 1 In large nonstick skillet, heat oil over medium-high heat. Add garlic; cook, stirring occasionally, 1 minute. Add broccoli, salt and red-pepper flakes; cook, stirring occasionally, until crisp-tender, 7 to 8 minutes. Keep warm.

Chicken:

  1. 1 of 4 Meanwhile, place chicken on flat work surface; season with salt, Italian seasoning and black pepper. Place 2 sage leaves on each piece; cover each with 1 ounce of prosciutto. With the sharp side of a chefs knife pointed up, gently pound chicken so prosciutto adheres to chicken.
  2. 2 of 4 In large nonstick skillet, heat oil over medium-high heat. Place chicken, prosciutto side down, in skillet; cook until prosciutto is nicely seared, 2 to 3 minutes. Turn chicken over; cook until internal temperature registers 170 degrees F on instant-read thermometer, about 2 minutes. Remove to a warm plate.
  3. 3 of 4 Off heat, add marsala wine to skillet. Return to heat; scrape up any browned bits from bottom of skillet. In small bowl, stir together beef broth and cornstarch. Add to skillet. Bring to simmering; simmer until thickened, 1 to 2 minutes. Remove from heat.
  4. 4 of 4 To serve, spread broccoli on a large serving platter. Place chicken on top and spoon sauce over chicken. Serve with buttered orzo on the side, if desired.
Nutrition Information for Broccoli and Chicken Saltimbocca
Servings Per Recipe: 4
Per Serving: 101 mg chol., 17 g Fat, total, 3 g sat. fat, 13 g carb., 44 g pro., 412 kcal cal., 1 g fiber, 1370 mg sodium
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Printed from FamilyCircle.com 12/15/2018