Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce. Featured in: To Find The Best Of Languedoc, Follow The Producer.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (884g) | ||
Recipe Makes: 1 | ||
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Calories: 508 | ||
Calories from Fat: 189 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21g | 28 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 52.1mg | 16 % | |
Sodium 1190.7mg | 41 % | |
Potassium 1163.4mg | 31 % | |
Total Carbohydrate 51.1g | 15 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 51g | ||
Protein 28.8g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
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