Chicken Saltimbocca

Chicken Saltimbocca
Photo by Scott Phillips

Ingredients

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

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
    • 16 large fresh sage leaves
    • 1/4 teaspoon salt
    • 2 teaspoons olive oil
    • 1/2 teaspoon chopped fresh sage
    • 1/2 cup dry white wine
    • +3 other ingredients
  • Chicken Saltimbocca
    • 1 ounce very thinly sliced prosciutto (2 slices), each cut in half crosswise
    • 4 skinless, boneless chicken breast halves
    • +8 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
    • 8 large sage leaves
    • 2 tablespoons extra-virgin olive oil
    • 1/4 cup plus 2 tablespoons dry white wine
    • 1 cup chicken stock or low-sodium broth
    • +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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