Chicken Saltimbocca

Chicken Saltimbocca
Photo by Scott Phillips

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 1 cup homemade or low-salt chicken broth
  • 4 very thin slices prosciutto, cut crosswise into thin strips
  • 24 fresh sage leaves
  • 2 Tbs. unsalted butter
  • Kosher salt and freshly ground black pepper
  • 4 boneless skinless chicken breast halves (about 1-½ lb. total)
  • + 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
    • 8 very thin slices prosciutto (about 2 ounces)
    • 1/2 cup fat-free, less-sodium chicken broth
    • +6 other ingredients
  • Chicken Saltimbocca
    • 2/3 cup dry white wine or fat-free, less-sodium chicken broth
    • 1/3 cup all-purpose flour
    • 1/2 cup shredded part-skim mozzarella cheese
    • +7 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
    • 4 thin slices prosciutto di Parma
    • 8 large sage leaves
    • Salt and freshly ground pepper
    • 4 tablespoons unsalted butter
    • +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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