chicken saltimbocca

★★★★★ 1
a recipe by
Pat Duran
Las Vegas, NV

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

★★★★★ 1
serves 8 servings
prep time 25 Min
cook time 20 Min
method Stove Top

Ingredients For chicken saltimbocca

  • 2 md
  • 2 Tbsp
  • 2 c
    uncooked long grain rice
  • 4 c
    chicken broth
  • 8 md
    (4 oz.each) boneless skinless chicken breast halves
  • 4 slice
    thin prosciutto or deli ham, halved
  • 8 md
    fresh sage leaves
  • 1/2 tsp
  • 1/4 tsp
  • 2 Tbsp
    olive oil
  • 1/2 c
    white wine
  • 1/4 c
    dairy sour cream
  • 1/2 tsp
    granulated sugar
  • 1 tsp
    minced fresh sage

How To Make chicken saltimbocca

  • 1
    In 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.
  • 2
    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 2 minutes on each side. Reduce heat to low; cover and cook for 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 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!