Reviews (2) Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 02/22/2017 I love this - make it for company frequently. Martha Stewart Member Rating: Unrated 04/01/2008 This was a divine treat for dinner time. A very rich and indulgent recipe.
Back to Chicken Saltimbocca All Reviews for Chicken Saltimbocca - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken Saltimbocca Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1/4 cup all-purpose flour Coarse salt and ground pepper 4 fresh whole sage leaves, plus 4 minced leaves 4 chicken cutlets (6 to 8 ounces each) 4 slices (3 ounces) thinly-sliced prosciutto 4 teaspoons olive oil 3/4 cup dry white wine 1/3 cup reduced-sodium canned chicken broth 1 tablespoon cold butter
Gallery Chicken Saltimbocca
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Gallery
Chicken Saltimbocca
Chicken Saltimbocca
Chicken Saltimbocca
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup all-purpose flour Coarse salt and ground pepper 4 fresh whole sage leaves, plus 4 minced leaves 4 chicken cutlets (6 to 8 ounces each) 4 slices (3 ounces) thinly-sliced prosciutto 4 teaspoons olive oil 3/4 cup dry white wine 1/3 cup reduced-sodium canned chicken broth 1 tablespoon cold butter
Directions
In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce over cutlets; serve immediately.
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 02/22/2017 I love this - make it for company frequently. Martha Stewart Member Rating: Unrated 04/01/2008 This was a divine treat for dinner time. A very rich and indulgent recipe.
Reviews (2)
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 2 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 7 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 02/22/2017 I love this - make it for company frequently. Martha Stewart Member Rating: Unrated 04/01/2008 This was a divine treat for dinner time. A very rich and indulgent recipe.Martha Stewart Member
Rating: Unrated 02/22/2017
I love this - make it for company frequently.
Rating: Unrated
Rating: Unrated 04/01/2008
This was a divine treat for dinner time. A very rich and indulgent recipe.
All Reviews for Chicken Saltimbocca
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Saltimbocca
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
