Completely Keto Chicken Saltimbocca


Completely Keto Chicken Saltimbocca

Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 243 kcal
Serves 8 Servings


  • 2 Pounds Boneless skinless chicken breasts cut into 8 (4 -oz) very thin slices
  • 4 Large slices of navel pastrami cut in half to create 8 pieces
  • 12 Sage leaves
  • 2 Cups chicken stock
  • 4 Tbs olive oil
  • 1 1/2 Tbs fresh squeezed lemon juice
  • 3/4 Tsp zest of lemon
  • 3 Tbs minced garlic
  • 1 Cup Pinot Grigio
  • 2 Tsp Pink Himalayan Salt
  • 1 Tsp fresh ground pepper
  • Basil leaves for garnish


  1. Using a wood cutting board pound the 8 pieces of cut up chicken breasts until very thin with a meat tenderizer
  2. Sprinkle with salt & papper
  3. Place one sage leaf over each slice of chicken and wrap the slice of pastrami over the chicken
  4. Heat a large skillet on high heat
  5. When hot drizzle half olive oil into the skillet
  6. Place half of the Saltimbocca’s into the skillet and sear on each side for about a minute or two
  7. Remove from skillet and repeat with the other 4 pieces using rest of the olive oil
  8. Place all on a plate and set on the side
  9. Turn heat off in skillet
  10. Add garlic and wine to the same skillet and place on medium-high heat
  11. Using your spatula gently rub off the brown bits stuck on the bottom of the skillet to incorporate into the wine mixture
  12. Raise heat to high, and add zest of lemon lemon juice and the rest of the sage leaves
  13. Reduce heat to low
  14. Simmer until wine is reduced by half
  15. Return all pieces of Saltimbocca to the skillet
  16. Pour chicken stock in skillet and cook over medium-high heat until reduced by half
  17. This should take between 5-8 minutes
  18. Remove the Saltimbocca’s from the skillet and place on a platter
  19. Garnish with leaves of basil
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