Chicken Saltimbocca

Chicken Saltimbocca
Photo by Scott Phillips

Ingredients

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

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)
    • 2 teaspoons olive oil
    • 1/4 teaspoon salt
    • 16 large fresh sage leaves
    • +4 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
    • 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
    • Salt and freshly ground pepper
    • 4 thin slices prosciutto di Parma
    • 4 tablespoons unsalted butter
    • All-purpose flour
    • +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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