Chicken Saltimbocca

Chicken Saltimbocca
Photo by Scott Phillips

Ingredients

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

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

Comments

Variations on Chicken Saltimbocca

  • Chicken Saltimbocca
    • 8 very thin slices prosciutto (about 2 ounces)
    • 2 teaspoons olive oil
    • 1/4 teaspoon salt
    • 16 large fresh sage leaves
    • +4 other ingredients
  • Chicken Saltimbocca
    • 2 teaspoons chopped fresh sage
    • 1/3 cup all-purpose flour
    • 1/2 cup shredded part-skim mozzarella cheese
    • +7 other ingredients
  • Chicken Saltimbocca
    • 1/2 cup Marsala wine
    • 1/2 cup all-purpose flour (about 2 1/4 ounces)
    • 4 very thin slices prosciutto
    • +6 other ingredients
  • Chicken Saltimbocca
    • 4 thin slices prosciutto di Parma
    • Salt and freshly ground pepper
    • 1/4 cup plus 2 tablespoons dry white wine
    • 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


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