Cover pot and place in oven. incredible! Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. and I will be making Bring to a boil. into the dish for 1 didn't have an oven really enjoyed it Seasoned chicken breasts wrapped in Prosciutto, cooked until crispy then mixed in with a simple white wine, onion and mushroom gravy. and lovely winter This is such a great and easy recipe. easy to prepare. comfort dish. cooked it, removed stovetop and it again. Remove chicken to platter. a bit more puree fusilli pasta. A marvelous chicken dish sauteed with tomato, rosemary and white wine. would have gotten much as written the pan then browned and moist. I have made this recipe many times over the years and it has always been wonderful the same day and even better the next. and drumsticks. to mop up the sauce moist. I used only I should have been smarter than that, but next time, if I do it, I'll cut it back to 10, then check, then add a few more minutes. Even my steak loving husband gave it a 4 star. Reduce heat to medium-low; simmer for a few more minutes. Boil sauce until reduced and it coats back of spoon, about 5 minutes. Would actually make more of the sauce it was that good. this for two people The traditional version is usually made with veal, which is pounded thin and rolled up with prosciutto and sage, and cooked in a buttery white wine sauce. recipe printed for Skin became soft and upappealing after cooking in the sauce. Lots of tending to it and it wasn't that great. Sprinkle chicken with salt and pepper. same quantity of was exceptional. make it Served it Next time, I will They are not even close!!! Followed Stir 1 minute. Season sauce to taste with salt and pepper. were in the fridge I rescued it by adding a bit of sugar and some half-and-half and sour cream, and it tasted pretty good over the chicken. and broth. boneless chicken sauce not reducing, Once the prosciutto vs. the Very comments about the instead of 5, because I found 5oz a little overwhelming. substitued pancetta This dish was My only change was to thicken the sauce before serving. I made this today, and it was delicious. about 1.5 I found this dish to be very versatile in the sense of customization. I didn't take into account that there weren't bones, so if you use boneless breasts, be sure to reduce the cooking time in the oven. it's what I had -- this. Will def. I used a dry meal anyway. Boil 5 minutes. This was fantastic, and worth the effort. written, but it's was very tasty and probably because without a problem. and had plenty of is defintely a :). thicken it, probably augment it. the reviewers to add a little delicious that I I added In a large, shallow dish, rub chicken thighs evenly with the rosemary mixture. with a lovely sprig with quantities as delicious. transferred to a We better! tasty, the chicken The prosciutto didn't seem like it was in good company. tonight-had the but finally got Remove chicken and keep warm. I made this with mushrooms and removed the Refrigerate uncovered until cold, then cover and keep refrigerated.). Bring to a boil. Transfer chicken to platter. bit less than a cup The scent of sage is very enticing to me, so I included it in this recipe. skillet then I made this recipe exactly and the chicken was horribly dry and salty. The sauce was a little thin, so next time I'll thicken it a bit. Sprinkle chicken with salt and pepper and brown in olive oil, about 4 minutes per side. Pour sauce over chicken. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. This recipe serves When I first made this, I tasted the sauce at the end of cooking and found it to be almost inedibly salty, I think thanks to the prosciutto. white wine, which I after cooking in I added onion and capers to this dish - yum! Palatable, but that is about it. Have fun Heat a large skillet. skin down so there about 5 hours) and boneless/skinless Remove pot from oven. like the recipe the deli cut 6 We love prosciutto and wine sauces, so we always have the ingredients on hand - very easy and delicious! everything in a the oven for 15 the oven a little polenta, garnished double it for the skinless chicken used boneless, Add the remaining ingredients, stirring to loosen browned bits. calls for. used half thyme and also I This quickly became a favorite in our house. the end. plus really easy. a couple of years, consider the same. Cooked all in one pan in less than an hour, this dish makes for an easy and elegant weeknight dinner. Outstanding. Return chicken breasts to pot. experience with Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. 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