Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

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

View full recipe at Fine Cooking

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Variations on Chicken Saltimbocca

Chicken Saltimbocca
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 8 very thin slices prosciutto (about 2 ounces)
- 1/4 teaspoon freshly ground black pepper
- +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
- 1 teaspoon salt-free chicken seasoning (such as McCormick Grill Mates)
- 1/4 teaspoon salt
- 1/2 cup fat-free, less-sodium chicken broth
- +6 other ingredients
Chicken Saltimbocca
- 4 6-ounce skinless, boneless chicken breast halves
- 2 tablespoons extra-virgin olive oil
- 4 thin slices prosciutto di Parma
- +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