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Sage & Prosciutto Chicken Saltimbocca Recipe

Sage & Prosciutto Chicken Saltimbocca Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep/Total Time: 25 min.

Makes: 4 servings

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. —Trisha Kruse, Eagle, Idaho

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Ingredients

Directions

  1. Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.
  2. In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.
  3. In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired. Yield: 4 servings.
VIEW DIRECTIONS
Originally published as Sage & Prosciutto Chicken Saltimbocca in Taste of Home April/May 2012, p91

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce: 355 calories, 17g fat (5g saturated fat), 128mg cholesterol, 1070mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 43g protein.

Reviews

Jun. 15, 2012

In the past I've made chicken saltimbocca but the chicken was rolled with the proscuitto and sage inside. This version was much easier to put together. But the other recipe had you deglaze the pan with broth, juice and wine and then simmer the chicken briefly. Liked how the flavor soaked into the chicken that way. Next time I'll just combine the best of both recipes.

May. 24, 2012

Made the whole meal pictured (Rosemary Roasted Potatoes & Asparagus and Orange Chocolate Ricotta Pie) featured in the magazine. A really special Italian meal. Not that difficult so I made it while we were in Hilton Head Island for a week. My Mom and sister were impressed!

May. 24, 2012

Wonderful recipe! Quick and easy, and always a hit. Great mix of flavors.

May. 8, 2012

I used ham instead of prosciutto since that is what I had on hand. It turned out delicious. A definite do-over!

Apr. 28, 2012

I made this last Sunday for dinner with our neighbors. Everyone raved over it and my neighbors who are "foodies" thought it was restaurant quality. Will definately make this again!

Apr. 1, 2012

I'm usually reluctant to try something new for Sunday dinner, but something about this told me I would love it. I did indeed, and so did my whole family. We are not crazy about sage so I used tarragon instead. Delicious!

Reviews

Jun. 15, 2012

In the past I've made chicken saltimbocca but the chicken was rolled with the proscuitto and sage inside. This version was much easier to put together. But the other recipe had you deglaze the pan with broth, juice and wine and then simmer the chicken briefly. Liked how the flavor soaked into the chicken that way. Next time I'll just combine the best of both recipes.

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