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Saltimbocca with Chicken

 Saltimbocca with Chicken
"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.


  • 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
  • 16 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


  • 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

Saltimbocca with Chicken (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.
Nutritional 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.