Chicken Saltimbocca

Chicken Saltimbocca
Photo by Scott Phillips

Ingredients

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

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
    • 2 teaspoons olive oil
    • 8 (6-ounce) skinless, boneless chicken breast cutlets
    • 1/2 cup fat-free, less-sodium chicken broth
    • +5 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 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
    • 1/4 cup plus 2 tablespoons dry white wine
    • 4 tablespoons unsalted butter
    • All-purpose flour
    • 4 6-ounce skinless, boneless chicken breast halves
    • +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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