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Recipe

Chicken Saltimbocca

Scott Phillips

Servings: 4

No, saltimbocca is not the latest dance craze, it means “jump in the mouth” in Italian. Take one bite of this dish, and you’ll understand how it got its name. There are many iterations of this classic: some include veal or even turkey. In this version, chicken breasts are pounded to 1/2-inch thickness for quick cooking, and once cooked, they’re topped with crispy sage and strips of salty prosciutto.

Ingredients

  • 4 boneless skinless chicken breast halves (about 1-1/2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. unsalted butter
  • 24 fresh sage leaves
  • 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

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 380
      Fat Calories (kcal): 200
      Fat (g): 23
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 125
      Sodium (mg): 670
      Carbohydrates (g): 1
      Fiber (g): 1
      Protein (g): 39

Preparation

  • 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 and 1/4 tsp. pepper.
  • Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over medium-high heat. When the butter is foaming, set two of the chicken breasts in the pan and sear without moving until golden brown, 3 to 4 minutes. Flip the chicken and cook until firm to the touch and cooked through, about another 3 minutes. Transfer to a platter and repeat with the other two breasts. Add the sage leaves and prosciutto to the pan and cook until crisp and slightly browned, about 1 minute. Transfer to a plate lined with paper towels.
  • Pour the fat from the pan, set the pan over high heat, and add the wine. Boil, scraping up any browned bits from the bottom of the pan with a wooden spoon, until the wine is almost completely reduced. Add the chicken broth and boil until it’s reduced by half, about 3 minutes. Return the chicken to the pan, stir in the remaining 1 Tbs. butter, and cook for 1 minute to heat through. Serve the chicken with the sauce, sprinkled with the sage and prosciutto.

Serve with Mashed Potatoes.

Reviews

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Reviews

  • Krispie | 01/23/2016

    This was very easy and delicious. The sauce was excellent with pasta as well. My children even ate the leftovers the next day (unheard of).I made this again tonight, this time with veal, Marsala and beef broth. Equally delicious. Kids loved it!

  • HBaron | 01/09/2010

    Very good. Especially so if you ask my husband. I used veal cutlets instead of chicken and used marsala wine instead of pinot grigio per another saltimbocca recipe I have.

  • greezzy | 12/18/2009

    This is one of my standbys. I've been making this for 5 years now (hard to believe) and it is always pleasing. It's hearty and elegant.

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