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