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Chicken Saltimbocca

"This is one of my favorite meals my mom used to make. Traditionally, it's made with veal, but I created my own version with chicken since it's a little easier to find." Kristin Kossak, Bozeman, Montana

8 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

2 medium onions, chopped
2 tablespoons butter
2 cups uncooked long grain rice
4 cups chicken broth
8 boneless skinless chicken breast halves (4 ounces each)
4 thin slices prosciutto or deli ham, halved
8 fresh sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine
1/4 cup sour cream
1/2 teaspoon sugar
1 teaspoon minced fresh sage

Directions

In a large saucepan, saute onions in butter until tender. Add rice
and stir to coat. Stir in broth and bring to a boil. Reduce heat;
cover and simmer for 15-20 minutes or until tender. Fluff with a
fork.
Meanwhile, cut a slit lengthwise through the thickest part of each
chicken breast; fill with prosciutto and two sage leaves. Sprinkle
with salt and pepper.
In a large skillet over medium heat, brown chicken in oil in batches

2 of 2

Chicken Saltimbocca (continued)

Directions (continued)

for 1-2 minutes on each side; return all to the pan. Reduce heat to
low. Cover and cook for 8-10 minutes or until a thermometer reads
170°. Remove and keep warm.
Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered,
for 2-3 minutes or until slightly reduced. Stir in the sour cream,
sugar and minced sage; heat through (do not boil). Serve with
chicken and rice. Yield: 8 servings.

Nutrition Facts: 1 chicken breast half with 3/4 cup rice and 4 teaspoons sauce equals 410 calories, 12 g fat (4 g saturated fat), 84 mg cholesterol, 855 mg sodium, 42 g carbohydrate, 1 g fiber, 29 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.