Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

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

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Variations on Chicken Saltimbocca

Chicken Saltimbocca
- 1/2 cup dry white wine
- 2 teaspoons olive oil
- 1/2 teaspoon chopped fresh sage
- 16 large fresh sage leaves
- 1/4 teaspoon salt
- +3 other ingredients
Chicken Saltimbocca
- 2 teaspoons chopped fresh sage
- 1/2 cup shredded part-skim mozzarella cheese
- 1/3 cup all-purpose flour
- +7 other ingredients
Chicken Saltimbocca
- 1/4 teaspoon salt
- 1/2 cup fat-free, less-sodium chicken broth
- 1/2 cup Marsala wine
- 2 tablespoons olive oil
- +5 other ingredients
Chicken Saltimbocca
- 4 thin slices prosciutto di Parma
- 1/4 cup plus 2 tablespoons dry white wine
- 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