Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

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

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
- 1/2 teaspoon chopped fresh sage
- 16 large fresh sage leaves
- 1/4 teaspoon salt
- 1/2 cup dry white wine
- +3 other ingredients
Chicken Saltimbocca
- 4 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh sage
- Cooking spray
- 2 teaspoons butter
- +5 other ingredients
Chicken Saltimbocca
- 1 teaspoon salt-free chicken seasoning (such as McCormick Grill Mates)
- 1/4 teaspoon salt
- 1/2 cup fat-free, less-sodium chicken broth
- +6 other ingredients
Chicken Saltimbocca
- 4 thin slices prosciutto di Parma
- 8 large sage leaves
- Salt and freshly ground pepper
- 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