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Saltimbocca with Chicken Recipe

Saltimbocca with Chicken Recipe

"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
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:8 servings

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
  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. In a large skillet over medium heat, brown chicken in oil in batches 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.
  • 4. 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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.