Recipe courtesy of Stacey Poon-Kinney
Chicken Saltimbocca with Brown Butter Angel Hair Pasta
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1974
- Total Fat
- 89 g
- Saturated Fat
- 39 g
- Carbohydrates
- 143 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 149 g
- Cholesterol
- 634 mg
- Sodium
- 5919 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1974
- Total Fat
- 89 g
- Saturated Fat
- 39 g
- Carbohydrates
- 143 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 149 g
- Cholesterol
- 634 mg
- Sodium
- 5919 mg
Ingredients
Directions
- Heat the butter and fry the sage leaves. Remove the sage leaves and continue to cook the butter until brown. Reserve.
- Pound out the chicken breasts and sprinkle with salt and pepper.
- Lay 5 sage leaves across each chicken breast and wrap in prosciutto. Cook in a pan over medium-high heat with olive oil. Flip once cooked through. Remove from the heat and let rest.
- Cook the pasta according to package directions. Remove from the water and toss with Parmesan, the reserved brown butter, garlic, lemon zest and lemon juice.
- Slice the chicken saltimbocca and place on top of the pasta.
