Saltimbocca translates to 'jump in your mouth' from Italian, and these Chicken breasts surely do!

Sue
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Flatten the chicken breasts as much as possible. In a small bowl, combine the oil and garlic and mix together; brush mixture onto each chicken piece. Season with salt, pepper and sage and top with thin layers of prosciutto. Roll up and secure with toothpicks.

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  • In a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.

  • Pour in the wine; season with fresh sage, salt and pepper. Reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. Thicken wine sauce with cornstarch and water as needed, heat through and serve.

Nutrition Facts

601 calories; 43.2 g total fat; 148 mg cholesterol; 1572 mg sodium. 5.7 g carbohydrates; 38.5 g protein; Full Nutrition


Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/06/2009
This is a wonderful very authentic version of veal saltimbocca deserving of five stars. I am always amazed when reviewers completely change the recipe and then rate it low as though they made it as described and it wasn't good. This recipe requires real prosciutto and is better with fresh sage which can grow outdoors all year in most of the USA. Try it without loading it with cheese -- it's a delicate dish. Maybe a little Parmesan sprinkled on top before serving. Read More
(31)

Most helpful critical review

Rating: 1 stars
12/11/2007
yuk not so good Read More
(2)
91 Ratings
  • 5 star values: 40
  • 4 star values: 32
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
08/03/2003
Not bad dish... the only thing I suggest is to go to a real Italian deli and get REAL procuitto!! Make sure it's imported from Italy (it will be saltier so cut down a little on the added salt). I've tried using both kinds (cheap and expensive procuitto) and it was definitely better with the good stuff!! Read More
(39)
Rating: 5 stars
03/06/2009
This is a wonderful very authentic version of veal saltimbocca deserving of five stars. I am always amazed when reviewers completely change the recipe and then rate it low as though they made it as described and it wasn't good. This recipe requires real prosciutto and is better with fresh sage which can grow outdoors all year in most of the USA. Try it without loading it with cheese -- it's a delicate dish. Maybe a little Parmesan sprinkled on top before serving. Read More
(31)
Rating: 4 stars
08/15/2003
I LOVE this recipe. The flavors go so well together and making it gave me great ideas on how to experiment with other dishes. The rolls look so pretty too it is a good recipe for company. Thickly chop up some summer squash and zucchini add them to the simmer towards the end and then serve all with tri-colored pasta coated with extra virgin olive oil. YUM! Thank you Sue! Read More
(29)
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Rating: 5 stars
05/12/2005
This was delicious. I didn't roll the chicken but instead placed the prosciutto on top of the chicken. That way I didn't have to worry about the roll coming undone or the toothpicks. It turned out wonderful. I also added some fresh mozzarella on top. Thanks for the post. Read More
(22)
Rating: 5 stars
09/26/2004
This was delicious! Listening to other reviews I did not add any salt and I put provolone inside the rolls. I would make another recommendation too. When the chicken is browned I would remove it from the pan use some of the wine to de-glaze then add the cornstarch (I use flour) to make a roux to begin the sauce. Then add the rest of the wine and some chicken broth. Cook until the sauce starts to thin and return chicken to pan. Read More
(20)
Rating: 5 stars
05/06/2004
This is an awesome recipe - very tasty. Everyone loved these. A single one of these is much more filling that what you would think. I used the same amount of ingredients called for but spread it over 8 pieces of chicken. I doubled the wine/sauce - when I realized how good it was I knew everyone would want extra. The key is having the chicken pounded very thin - I was able to roll these without toothpicks. Then I moved them to the pan and cooked them well on the bottom where the roll is seamed before turning - this ensured that they stayed together. After that I was able to turn them onto the other sides to finish cooking. Read More
(19)
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Rating: 5 stars
08/14/2003
Superb!! I tried not to roll the chicken and it worked perfectly. Also good with beef. Read More
(18)
Rating: 4 stars
08/14/2003
This is a VERY flavorful dish. (If you don't like salty be sure not to add any salt as the prosciutto is quite salty.) The resulting sauce was excellent over angel hair pasta. The sage really adds nice flavor. Read More
(18)
Rating: 5 stars
03/08/2004
This recipe is delicious - especially with added mushrooms! I also changed a few things to cut down on the fat content. For 3 chicken breasts I mixed 1 1/2 teaspoons olive oil with 1 Tablespoon minced garlic. I brushed this on both sides of the chicken then sprinkled both sides with black pepper - no salt (the prosciutto has enough salt). I then wrapped one piece of prosciutto around each chicken breasts - I didn't roll up the chicken. I pan fried the chicken in 2 tablespoons of butter until brown on both sides. I then removed the chicken from the pan deglazed the pan with about half of the white wine added one can of sliced mushrooms and cooked for a little then added the rest of the wine. I then put the chicken back in the pan covered it and simmered until the chicken was done. To thicken the liquid I mixed 1 1/2 tsp cornstarch with 1 1/2 tsp cold water then added to the pan. I also added a little chicken broth to make more of the yummy gravy. Spoon the mushrooms and gravy over the chicken and it is delicious!!! Read More
(17)