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White wine dresses up cream of chicken soup to make a lovely sauce for chicken, ham and Swiss cheese roll-ups. The tried-and-true recipe comes from my mother.
Originally published as Chicken Saltimbocca in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p48
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 11, 2012 by garyzee
<p>Whoever the chef is for this recipe should know better-it is not Saltimbocca unless there is sage with a white wine reduction sauce. No deli ham, no swiss cheese. It should be prosciutto and provolone, definitely no parmesan cheese, no cream of chicken. The photo's chicken looks thicker than 1/4". The only thing correct about this recipe is that it is rolled.</p>
Reviewed on Jan. 02, 2012 by Jen7
I am not a ham eater but in this recipe it gives it such a good taste. Make sure to pound the chicken out thin, I did not and it was a challenege to roll. I would definatly make this again.
Reviewed on Apr. 25, 2011 by ellimaye1
I made mine with white wine. If I were to make it again, I would use chicken broth instead.
Reviewed on Jan. 30, 2011 by april22la
I would make this again but I prefer to use a different cheese. Very good!
Reviewed on Jun. 16, 2010 by Laino
I noticed that TOH has another version of a Chicken Saltimbocca recipe. I liked the ingredients better in this one and tried it yesterday (along with TOH's Mini Toffee Rolls). What a wonderful meal. This chicken dish is so delicious. Instead of rice, I made a side dish of stuffing which I topped with the fabulous sauce. This is definitely a keeper recipe.
Reviewed on May. 09, 2010 by amandawill
I would make this again in a heartbeat. Served it for company when I didn't want to be in the kitchen all evening. Made a rice pilaf to go with it and a green salad...Done!
Reviewed on May. 03, 2010 by 123Lon
Using low sodium cream of chicken soup/broth and leaving out the 1/2 tsp salt, using low fat cheese will make this a MUCH healthier meal.
Reviewed on Oct. 21, 2009 by prankster72
We found this recipe to be fabulous! I'm a harsh critic of my own cooking and even I was impressed. I was short on time so instead of refrigerating for an hour and cooking in the crock pot on low for 4-5 hours, I put the rolled chicken in the freezer for 30 minutes and cooked on high for 3 hours. Chicken was very tender and delicious!
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