Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

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)
2 Tbs. unsalted butter
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
- 1/4 teaspoon freshly ground black pepper
- 8 very thin slices prosciutto (about 2 ounces)
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- +4 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
- 4 fresh sage leaves, finely chopped
- 4 (6-ounce) skinless, boneless chicken breast halves
- 4 very thin slices prosciutto
- +6 other ingredients
Chicken Saltimbocca
- 1/4 cup plus 2 tablespoons dry white wine
- Salt and freshly ground pepper
- 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