chicken saltimbocca
This recipe is from Kristin Kossak, who says her mom used to make this dish and it's one of her favorites-mine too-. Traditionally, it's made with veal, but she created this version since chicken is easier to find. This is another of my favorites now and my family is very impressed with this dish too! Thanks Kristin- hugs, Pat
prep time
25 Min
cook time
20 Min
method
Stove Top
yield
8 servings
Ingredients
- 2 medium onions,diced
- 2 tablespoons butter
- 2 cups uncooked long grain rice
- 4 cups chicken broth
- 8 medium (4 oz.each) boneless skinless chicken breast halves
- 4 slices thin prosciutto or deli ham, halved
- 8 medium fresh sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/2 cup white wine
- 1/4 cup dairy sour cream
- 1/2 teaspoon granulated sugar
- 1 teaspoon minced fresh sage
How To Make chicken saltimbocca
-
Step 1In a large saucepan, sauté 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.
-
Step 2Cut a slit lengthwise through the thickest part of each chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper.
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Step 3In a large skillet over medium heat, brown chicken in oil for 2 minutes on each side. Reduce heat to low; cover and cook for 10 minutes or until juices run clear. Remove and keep warm.
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Step 4Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through;do not boil. Serve with chicken over the rice. Enjoy!
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