Chicken Saltimbocca (Dairy-Free)

Ingredients

• 4 chicken breasts, pounded thin
• 8 fresh sage leaves
• 8 slices prosciutto
• 3 tbsp olive oil
• 1/2 cup chicken broth
• 2 tbsp lemon juice
• 2 tbsp dairy-free butter

Method

1. 1

   Season the pounded chicken breasts lightly with pepper (prosciutto is salty enough on its own).

2. 2

   Press 2 sage leaves onto each chicken breast, then wrap each one snugly with 2 slices of prosciutto — pressing the sage directly against the meat first is what keeps it in place instead of sliding off once the prosciutto is wrapped around it.

3. 3

   Heat olive oil in a large skillet over medium-high heat, and cook the chicken sage-side down first, 3-4 minutes, then flip and cook 3-4 more minutes until the prosciutto is crisp and the chicken is cooked through. Remove.

4. 4

   Add chicken broth and lemon juice to the skillet, scraping up browned bits, and simmer 2-3 minutes.

5. 5

   Stir in dairy-free butter until glossy, spoon the sauce over the chicken before serving.