How To Make Chicken Saltimbocca Like An Italian Grandma

It’s the Italian classic. I season chicken breast filets with salt and fennel pollen, wrap them in super-thin Prosciutto di Parma, and skewer them with sage leaves before dredging them through gluten-free flour.

I cook them in hot olive oil until they’re crispy outside and juicy inside.

The pan sauce is a roux of gluten free flour and olive oil, loosened by white wine, and finished lemon juice and zest.

#glutenfree #dairyfree #italianfood