Chicken Saltimbocca

Photo by Scott Phillips

Ingredients

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

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)
- 1/2 cup fat-free, less-sodium chicken broth
- +6 other ingredients
Chicken Saltimbocca
- 2/3 cup dry white wine or fat-free, less-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoons black pepper
- 2 teaspoons butter
- +6 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
- 1 cup chicken stock or low-sodium broth
- 8 large sage leaves
- +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