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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
  • Total Time
    Prep: 25 min. Cook: 20 min.
  • Makes
    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

  • 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 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.
Nutrition Facts
1 each: 410 calories, 12g fat (4g saturated fat), 84mg cholesterol, 855mg sodium, 42g carbohydrate (3g sugars, 1g fiber), 29g protein.

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Reviews

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Average Rating:
  • shewatchesstars
    Aug 14, 2017

    Omg me and husband LOVED this. The only changes I made was to use chicken stock for the rice for a richer flavor, I doubled the sauce (glad I did) and used dried tarragon instead of sage since other reviews mentioned it could be overwhelming. The tarragon gave it an almost sweet but savory flavor. I sprinkled it inside the prosciutto pocket, on the chicken and in place of the sage in the sauce. Oh and I sauteed some mushrooms in butter on the side for my own selfish purposes. In a strange calamity in the universe, I married a mushroom hater. I still got the better deal. My only regret is my husband got to the leftovers before I did. The rice was great! Would definitely make again.

  • tapenn
    Oct 2, 2012

    No comment left

  • Steph Brown
    Dec 21, 2011

    This was very good, my husband and I enjoyed it quite a bit. I didn't have fresh sage, so I used ground sage. It still had wonderful flavor, will definitely make this again!

  • aug2295
    Dec 18, 2010

    The sauce had a nice flavor. The sage was a bit strong, and it took a while to make since my pan once fits two at a time. Even though it was good, I don't think I'll be making this again.

  • TahitiTan
    May 1, 2010

    No comment left

  • missleslie36
    Nov 16, 2009

    I thought the sage was a bit overpowering, so I think I will rub some on the outside of the chicken next time instead of putting it in with the prosciutto. But otherwise very good.

  • designsbybriana2
    Jun 7, 2009

    My husband swears that the leftovers are better if you put the sauce on top and let it soak in. We liked this one!!

  • gertcht21
    May 3, 2009

    No comment left