Newsletters
Try These Next: 30 Thanksgiving Recipes for Two
NEXT RECIPE >

Saltimbocca with Chicken Recipe

Saltimbocca with Chicken Recipe photo by Taste of Home NEXT RECIPE >

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

Makes: 8 servings

"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

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 for 1-2 minutes on each side. Reduce heat to low; cover and cook for 8-10 minutes or until juices run clear. 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.
VIEW DIRECTIONS
Originally published as Chicken Saltimbocca in Taste of Home April/May 2009, p22

Nutritional Facts

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

Reviews

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.

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!

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.

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.

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!!

Reviews

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.

More from Taste of Home