Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

Kosher salt and freshly ground black pepper
24 fresh sage leaves
¹/₃ cup dry white wine (like Pinot Grigio)
2 Tbs. unsalted butter
3 Tbs. extra-virgin olive oil
4 boneless skinless chicken breast halves (about 1-½ lb. total)
4 very thin slices prosciutto, cut crosswise into thin strips
+ 1 more ingredients
- 1 cup homemade or low-salt chicken broth

If the tenders are still attached to the chicken breasts, remove them and reserve for another use. Trim any excess fat from the chicken. Cover the breasts with plastic wrap and pound with a smooth meat mallet (or a heavy sauté pan) until they’re evenly 1/2 inch thick. Season with 1/2 tsp. salt an...

View full recipe at Fine Cooking

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Variations on Chicken Saltimbocca

Chicken Saltimbocca
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 8 very thin slices prosciutto (about 2 ounces)
- 1/4 teaspoon freshly ground black pepper
- +4 other ingredients
Chicken Saltimbocca
- 2 teaspoons chopped fresh sage
- 1 ounce very thinly sliced prosciutto (2 slices), each cut in half crosswise
- 1/3 cup all-purpose flour
- +7 other ingredients
Chicken Saltimbocca
- 4 fresh sage leaves, finely chopped
- 1 teaspoon salt-free chicken seasoning (such as McCormick Grill Mates)
- 1/4 teaspoon salt
- +6 other ingredients
Chicken Saltimbocca
- 1 cup chicken stock or low-sodium broth
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- +4 other ingredients
Chicken Saltimbocca
- 4 (6-ounce) boneless, skinless chicken breasts
- 1/2 t Salt
- Coarsely ground black pepper
- 8 large fresh sage leaves, chopped
- +7 other ingredients