Chicken Saltimbocca

Chicken Saltimbocca
Photo by Scott Phillips

Ingredients

  • 4 very thin slices prosciutto, cut crosswise into thin strips
  • 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
  • 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
    • 1/2 teaspoon chopped fresh sage
    • 1/2 cup dry white wine
    • 1/4 teaspoon freshly ground black pepper
    • +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
    • 1/2 cup Marsala wine
    • 1/2 cup all-purpose flour (about 2 1/4 ounces)
    • 4 very thin slices prosciutto
    • +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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