Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

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

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
- 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
- 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
- 1/4 teaspoon freshly ground black pepper
- +6 other ingredients
Chicken Saltimbocca
- 4 thin slices prosciutto di Parma
- Salt and freshly ground pepper
- 1/4 cup plus 2 tablespoons dry white wine
- 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