Chicken Saltimbocca

Chicken Saltimbocca
Photo by Mark Thomas

Ingredients

  • 4 boneless, skinless chicken breast halves (about 1 lb. total), pounded to 1/3-inch thickness
  • ½ lemon, cut into wedges
  • 8 thin slices prosciutto
  • 12 fresh sage leaves, finely chopped
  • ½ cup all-purpose flour
  • Salt and pepper
  • 1 ½ tablespoons olive oil
  • + 1 more ingredients
    • 1 ½ tablespoons unsalted butter

1. Place flour in a shallow bowl and stir in sage. Sprinkle chicken with salt and pepper. Coat each breast with seasoned flour, shaking excess back into bowl. Drape a slice of prosciutto over each side of each breast, overlapping slightly. 2. Warm half of butter and oil in a large skillet over me...

View full recipe at My Recipes

Comments

Variations on Chicken Saltimbocca

  • Chicken Saltimbocca
    • 1/3 cup dry white wine (like Pinot Grigio)
    • 2 Tbs. unsalted butter
    • 3 Tbs. extra-virgin olive oil
    • +4 other ingredients
  • 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
    • Salt and freshly ground pepper
    • 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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