Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

2 Tbs. unsalted butter
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
¹/₃ cup dry white wine (like Pinot Grigio)
+ 1 more ingredients
- 3 Tbs. extra-virgin olive oil

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
Chicken Saltimbocca
- 4 skinless, boneless chicken breast halves
- 1 tablespoon olive oil
- 2 teaspoons butter
- 1/4 teaspoons black pepper
- 1/4 teaspoon salt
- Cooking spray
- +4 other ingredients
Chicken Saltimbocca
- 4 fresh sage leaves, finely chopped
- 4 (6-ounce) skinless, boneless chicken breast halves
- 4 very thin slices prosciutto
- +6 other ingredients
Chicken Saltimbocca
- 8 large sage leaves
- 4 thin slices prosciutto di Parma
- 4 6-ounce skinless, boneless chicken breast halves
- 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