Chicken Saltimbocca
"My husband first had this dish at a restaurant and loved the overall flavor but found it a bit too salty. We experimented at home to create our own recipe, which isn't as salty and still has all of the original taste." -Amy Miller, Colgate, WI
How to Make It
Step 1
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine chicken seasoning, salt, and pepper; sprinkle over both sides of chicken. Sprinkle sage evenly onto underside of each breast half; top each with 1 prosciutto slice. Place flour in a shallow dish; carefully dredge chicken in flour.
Step 2
Heat oil in a large nonstick skillet over medium-high heat. Arrange chicken, prosciutto side up, in pan; cook for 3 minutes. Carefully turn over, and cook for 3 minutes or until done. Add wine and broth to pan; simmer 5 minutes or until reduced to about 1/4 cup. Serve sauce over chicken.
karenv1's Review
I made some substitutions: I did not have access to buying prosciutto so I used a very thin slice of smoked ham. I also used McCormick's Savory no salt seasoning, dried sage and no additional salt. And I used Pinot Grigio wine just because I did not have Marsala. The sauce simmered longer than 5 minutes to make it more of a gravy. I also made 2 chicken breast halves but all of the sauce and served whole wheat cheese stuffed tortellini, salad. Just fabulous!
Mleigh's Review
I pulled this out of the archives to use up some leftover prosciutto and it was very good. I served the chicken with whole-wheat egg noodles and asparagus. I was also worried about everything holding together during the dredging and flipping stages, but I had no problems. I made all of the sauce but only 2 chicken breasts since there are only 2 of us.
KeithMohrhoff's Review