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Speedy Chicken Saltimbocca with beans and spinach*

1/3 cup all-purpose flour
1/8 tsp each salt and pepper
4 skinless, boneless chicken breast halves (5 oz each), tender removed (see Note), trimmed of visible fat
1 Tbsp oil
1 tsp dried or chopped fresh sage
4 thin slices prosciutto (about 1/2 oz each)
1/2 cup canned fat-free chicken broth
1 Tbsp fresh lemon juice
2 tsp stick butter

1 can (19 oz) cannellini beans, rinsed
1/4 cup chopped bottled roasted red peppers
1 Tbsp oil
1/8 tsp each salt and pepper
1 bag (9 oz) microwaveable baby spinach

Garnish: fresh sage leaves

Mix flour, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.

Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken, cover and cook, turning once, 10 minutes or until golden and cooked through. Remove to plates, sprinkle with sage and top each with prosciutto.

Add broth and lemon juice to pan. Increase heat to high and boil until reduced by half. Whisk in butter until melted. Drizzle over chicken.

Meanwhile combine Bean ingredients in a microwave-safe bowl, cover and microwave until hot, then microwave spinach as bag directs. Serve with the chicken.

Serves 4. Per serving: 435 cal, 47 g pro, 32 g car, 9 g fiber, 13 g fat (3 g sat fat), 99 mg chol, 896 mg sod

Woman's Day 2/1/06