Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

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
3 Tbs. extra-virgin olive oil
2 Tbs. unsalted butter
+ 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

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Variations on Chicken Saltimbocca

Chicken Saltimbocca
- 1/2 cup dry white wine
- 16 large fresh sage leaves
- 1/2 teaspoon chopped fresh sage
- 1/2 cup fat-free, less-sodium chicken broth
- +4 other ingredients
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- 4 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 2 teaspoons butter
- 1/4 teaspoons black pepper
- 1/4 teaspoon salt
- Cooking spray
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- 4 fresh sage leaves, finely chopped
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- 4 very thin slices prosciutto
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- 4 (6-ounce) boneless, skinless chicken breasts
- 1/2 t Salt
- Coarsely ground black pepper
- 8 large fresh sage leaves, chopped
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