Easy Chicken Saltimbocca

with green beans

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

  • 3 oz. Prosciutto
  • 12 oz. Green Beans
  • 2 Boneless Skinless Chicken Breasts
  • 1 Sage Sprig
  • 2 Garlic Cloves
  • 1 Resealable Gallon-Size Plastic Bag
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    ⅓ oz. Butter
  • Nutrition (per serving)

  • Calories
    437
  • Carbohydrates
    15g
  • Fat
    20g
  • Protein
    42g
  • Sodium
    1633mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim ends off green beans. Stem sage. Set aside four largest leaves and mince remaining leaves. Mince garlic. Pat chicken breasts dry and, on a separate cutting board, halve chicken lengthwise. Season both sides with a pinch of pepper.

  • Step 2 - Prepare the Chicken
    2

    Prepare the Chicken

    Separate four slices of prosciutto (use remaining as you wish). Place whole sage leaf on each slice and top with chicken piece. Place open gallon bag on a clean workspace. Place two prosciutto-sage-chicken pieces in bag and gently pound with a heavy object until ¼"-thick. Remove from bag and place on a plate, wrapping any hanging prosciutto over meat. Repeat with remaining two pieces. Refrigerate.

  • Step 3 - Cook the Green Beans
    3

    Cook the Green Beans

    Bring a medium pot with ½ cup water to a boil over medium-high heat. Add green beans and ½ tsp. salt, stir, and cover. Stir occasionally until tender, 5-8 minutes. While green beans cook, start chicken.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Place chicken in hot pan, prosciutto side down, and cook until crispy and brown, 2-3 minutes. Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Remove to plate, tent with foil, and rest 3 minutes. Reserve pan; no need to wipe clean.

  • Step 5 - Make the  Sauce
    5

    Make the Sauce

    Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add garlic and cook until aromatic, 30-90 seconds. Add demi-glace, ¼ cup water, any accumulated juices from resting chicken, and minced sage. Bring to boil and cook until slightly reduced, 1-2 minutes. Remove from burner and swirl in butter. Plate dish as pictured on front of card, spooning sauce over green beans and chicken. Bon appétit!