Reviews (1)        Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       09/03/2008   Yumm! So Gooooood

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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 boneless, skinless chicken-breast halves (about 5 ounces each) 4 ounces Fontina cheese, thinly sliced 6 ounces prosciutto, thinly sliced 16 large fresh sage leaves 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons unsalted butter 1 cup Madeira

Cook’s Notes Sherry, Marsala, or white wine can be substituted for the Madeira.

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 boneless, skinless chicken-breast halves (about 5 ounces each) 4 ounces Fontina cheese, thinly sliced 6 ounces prosciutto, thinly sliced 16 large fresh sage leaves 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons unsalted butter 1 cup Madeira

Directions

Slice the tenderloin (the small flap of meat) from chicken breast halves; set aside. Cut each breast on the bias into 3 medallions. Place tenderloins and medallions between 2 layers of plastic wrap and pound to 1/16 inch thick. On each piece, layer a slice of Fontina, half a slice of prosciutto, and a sage leaf; secure by threading a toothpick through the layers. Sprinkle underside of each with salt and pepper.

Melt 1 tablespoon butter in a skillet over high heat. Saute half the pieces, chicken side down, until golden, 2 to 3 minutes. Turn and cook 1 minute more. Remove from pan and keep warm. Repeat with 1 tablespoon butter and remaining chicken. Remove and keep warm.

Pour Madeira into skillet and let reduce slightly, about 1 minute. Add remaining 1 tablespoon butter and cook, swirling pan, until sauce thickens, about 30 seconds. Pour sauce over chicken, remove toothpicks, and serve immediately.

Cook’s Notes Sherry, Marsala, or white wine can be substituted for the Madeira.

Cook’s Notes

Sherry, Marsala, or white wine can be substituted for the Madeira.

Reviews (1)

 Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       09/03/2008   Yumm! So Gooooood

Reviews (1)

Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       09/03/2008   Yumm! So Gooooood

    Martha Stewart Member

    Rating: Unrated 09/03/2008

Yumm! So Gooooood

Rating: Unrated

All Reviews for Classic Chicken Saltimbocca

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Classic Chicken Saltimbocca

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest