Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

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

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
- 1/4 teaspoon freshly ground black pepper
- 8 very thin slices prosciutto (about 2 ounces)
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- +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
- 4 very thin slices prosciutto
- +6 other ingredients
Chicken Saltimbocca
- 4 tablespoons unsalted butter
- All-purpose flour
- 4 thin slices prosciutto di Parma
- Salt and freshly ground pepper
- 8 large sage leaves
- +3 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