Completely Keto Chicken Saltimbocca

Nestled in the rolling hills of Tuscany, where olive groves meet vineyards under the golden Italian sun, lived a chef named Giovanni. Giovanni was renowned for his ability to blend traditional Italian cuisine with modern dietary needs, making his quaint countryside restaurant a haven for food enthusiasts from all walks of life. Among his patrons was Isabella, a vibrant soul with a zest for life but who recently had to navigate the complexities of a keto diet due to health reasons. Isabella adored Italian cuisine, and Giovanni was determined not to let her new dietary restrictions diminish her passion for food.

Inspired by the classic Italian dish Saltimbocca, Giovanni set out to create a keto-friendly version that would captivate Isabella’s palate without compromising her dietary needs. He selected the finest ingredients from the local markets: tender chicken breasts, which he sliced thinly to ensure they would absorb every flavor; large slices of navel pastrami, a twist on the traditional prosciutto, to add a rich depth of flavor; and fresh sage leaves from his own garden, embodying the essence of Italian countryside.

To these, Giovanni added a touch of innovation. He simmered the chicken and pastrami in a delicate sauce made from chicken stock, olive oil, fresh lemon juice, and zest, bringing a bright acidity that balanced the rich flavors. The Pinot Grigio, a nod to the vineyards that surrounded his home, added a complexity to the sauce that was both unexpected and delightful. Pink Himalayan salt and freshly ground pepper were the final touches, seasoning the dish to perfection.

As a garnish, Giovanni chose basil leaves, not only for their vibrant color and aroma but also as a symbol of love and best wishes for Isabella’s health journey. The dish, which he named Completely Keto Chicken Saltimbocca, was a masterpiece of culinary innovation, blending tradition with modernity in a way that only Giovanni could.

When Isabella tasted the dish, her eyes lit up with joy. The flavors were a testament to Giovanni’s skill and his deep understanding of Italian cuisine, adapted to fit her new lifestyle without losing an ounce of its soul. The Completely Keto Chicken Saltimbocca was more than just a meal; it was a message of hope and creativity, proving that even within constraints, there can be delicious freedom. It became a staple on Giovanni’s menu, celebrated by keto dieters and traditional food lovers alike, a perfect harmony of health and heritage.

Completely Keto Chicken Saltimbocca

Course: Main Course

Cuisine: Italian

Servings: 8

Calories: 243 kcal

Serves 8 Servings

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Ingredients

• 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

Instructions

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