8 boneless, skinless chicken breast halves (4 oz each)
4 thin slices prosciutto
8 fresh sage leaves
1/2 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1/2 cup white wine
1/4 cup sour cream
1/2 tsp sugar
1 tsp minced fresh sage
Instructions
In a large saucepan, saute 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.
Meanwhile, cut a slit lengthwise through the
thickest part of each chicken breast; fill with
prosciutto and two sage leaves. Sprinkle with salt
and pepper.
In a large skillet over medium heat, brown chicken
in oil for 1-2 minutes on each side. Reduce heat to
low; cover and cook for 8-10 minutes or until juices
run clear. Remove and keep warm.
Add wine to the pan. Bring to a boil. Reduce heat;
simmer, uncovered, for 2-3 minutes or until slightly
reduced. Stir in sour cream, sugar, and minced
sage; heat through (do not boil). Serve with
chicken and rice.
Originally Submitted
8/10/2013
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