Keto Chicken Saltimbocca with Sage Butter

This Keto Chicken Saltimbocca with Sage Butter is a sumptuous Italian-inspired dish that brings together the rich flavors of sage, prosciutto, and succulent chicken breast in a low-carb package. The sage butter sauce adds a luxurious finish that's sure to impress.

Course Dinner

Cuisine Italian

Keyword Keto Chicken Saltimbocca, Keto Italian Recipe, Low Carb Chicken Recipe, Sage Butter Sauce

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 410kcal

Equipment

Cutting board
Meat mallet
Toothpicks
Plate
Large skillet

Ingredients

4 medium Chicken breasts (about 2 lbs or 900g)
4 slices Thinly sliced prosciutto (about 3 oz or 85g)
16 leaves Fresh sage leaves
¼ cup Almond flour (1 oz or 28g)
2 tablespoons Olive oil (30ml)
4 tablespoons Butter, unsalted (2 oz or 56g)
½ cup Chicken broth (120ml)
Salt to taste
Freshly ground black pepper to taste

Instructions

Begin by laying out the chicken breasts on a cutting board. If they are thick, use a meat mallet to pound them to an even 1/4-inch thickness for even cooking.
Season each chicken breast with salt and pepper, then place 4 sage leaves on top of each breast.
Lay a slice of prosciutto over the sage leaves, pressing lightly to adhere to the chicken.
Carefully roll up each chicken breast from one end to the other, and secure with toothpicks.
Spread the almond flour on a plate and gently roll the chicken rolls in the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken rolls, seam side down, and cook for about 3-4 minutes per side or until golden brown and cooked through.
Remove the chicken from the skillet and set aside, keeping them warm.
In the same skillet, reduce the heat to medium and add the butter. Once the butter has melted, add the remaining sage leaves and cook until they start to crisp up, about 1-2 minutes.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Allow the sauce to simmer and reduce slightly for 3-4 minutes.
Return the chicken to the skillet and spoon some of the sage butter sauce over the top.
Cook for an additional 1-2 minutes to reheat the chicken, then remove from heat.

Notes

Ensure that the chicken is fully cooked to an internal temperature of 165°F (74°C) before serving. The sage butter sauce can be adjusted for thickness by simmering longer for a thicker sauce or adding more broth for a thinner consistency. For an even lower carb count, the almond flour can be omitted or replaced with coconut flour if desired. Serve with a side of steamed vegetables or a fresh salad to complete the meal.

Nutrition