Chicken Saltimbocca

Chicken Saltimbocca
Photo by Scott Phillips

Ingredients

  • 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
  • 3 Tbs. extra-virgin olive oil
  • 1 cup homemade or low-salt chicken broth
  • 1/3 cup dry white wine (like Pinot Grigio)
  • + 1 more ingredients
    • 4 boneless skinless chicken breast halves (about 1-½ lb. total)

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
    • 1 ounce very thinly sliced prosciutto (2 slices), each cut in half crosswise
    • 4 skinless, boneless chicken breast halves
    • +8 other ingredients
  • Chicken Saltimbocca
    • 4 fresh sage leaves, finely chopped
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1/4 teaspoon freshly ground black pepper
    • +6 other ingredients
  • Chicken Saltimbocca
    • 2 tablespoons extra-virgin olive oil
    • 1 cup chicken stock or low-sodium broth
    • 8 large sage leaves
    • +5 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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