Chicken Saltimbocca With Spinach Recipes

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CHICKEN SALTIMBOCCA WITH SPINACH PAPPARDELLE

Got this out of Cuisine At Home Magazine...Putting this on RecipeZaar for my girlfriend Rebecca, who cannot find her magazine. I served this for dinner one night and had them over and she has been looking for the recipe ever since... Great recipe for company...

Provided by CIndytc

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken Saltimbocca With Spinach Pappardelle image

Steps:

  • Pound chicken as thin as possible. Sauté 2 pieces of chicken in oil in a large sauté pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm. Sauté remaining chicken in the same manner.
  • Cook mushrooms in the sauté pan over high heat, 5 minutes, or until beginning to brown. Add additional oil as needed to prevent burning.
  • Deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.
  • Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper.
  • Spinach Pappardelle instructions:.
  • Bring pot of salted water to a boil for the pappardelle (fettuccine or tagliatelle works good too).
  • Cook pasta according to package directions. Place spinach, parmesan, and butter in a large bowl. Drain pasta, add to bowl, and toss to coat and wilt spinach. Season with salt and pepper.
  • Serve with chicken and sauce on top.

Nutrition Facts : Calories 495.3, Fat 20.9, SaturatedFat 8.5, Cholesterol 110.6, Sodium 241.2, Carbohydrate 45.1, Fiber 3.4, Sugar 2.5, Protein 27.1

2 boneless skinless chicken breast halves (6-8oz each)
2 tablespoons olive oil
8 ounces button mushrooms, halved (quartered if large)
1/2 cup sweet marsala wine
1/2 cup beef broth
2 ounces prosciutto, chopped
2 tablespoons chopped fresh sage
2 tablespoons unsalted butter
spinach pappardelle pasta
8 ounces dry pappardelle noodles (or any wide egg noodles)
3 cups Baby Spinach
1/4 cup parmesan cheese, shredded
1 tablespoon unsalted butter
salt & pepper

CHICKEN SALTIMBOCCA

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Chicken Saltimbocca image

Steps:

  • In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside.
  • Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with some spinach. Roll up each cutlet and secure with a toothpick.
  • In a large skillet, heat the olive oil over medium heat. Sear the chicken, 1 to 2 minutes per side. Add the chicken broth mixture to the skillet and bring the liquid to a boil. Reduce the heat to low, cover, and simmer until the chicken is cooked through, about 10 minutes. Transfer the chicken to a serving platter, remove the toothpicks and spoon over the pan sauce.

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 tablespoon fresh lemon juice
4 medium chicken cutlets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 paper-thin slices prosciutto
1/2 cup ricotta cheese
1 cup fresh spinach, chopped
3 tablespoons olive oil

CHICKEN SALTIMBOCCA

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8



Chicken Saltimbocca image

Steps:

  • Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
  • Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
  • Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
  • Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Nutrition Facts : Calories 227 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 63 milligrams, Sodium 700 milligrams, Carbohydrate 4 grams, Protein 27 grams, Sugar 1 grams

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

CHICKEN SALTIMBOCCA

This is an original Italian recipe.

Provided by CHIARA

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 5



Chicken Saltimbocca image

Steps:

  • Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
  • Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

Nutrition Facts : Calories 487.3 calories, Carbohydrate 2.6 g, Cholesterol 144.8 mg, Fat 31.2 g, Protein 36.7 g, SaturatedFat 17.3 g, Sodium 701.2 mg, Sugar 0.8 g

4 skinless, boneless chicken breast halves
4 slices thinly sliced prosciutto
⅓ cup butter
1 cup white wine
4 slices provolone cheese

SANDY'S CHICKEN SALTIMBOCCA

Try this and you'll know why they call it saltimbocca--Italian for 'jump in your mouth.' It's kind of like it jumps right off of your plate. Though it's traditionally made with veal, I made it with chicken. Quick, easy, and so delicious!

Provided by SandyG

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9



Sandy's Chicken Saltimbocca image

Steps:

  • If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
  • Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
  • Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.

Nutrition Facts : Calories 350 calories, Carbohydrate 1.2 g, Cholesterol 116.1 mg, Fat 18.9 g, Protein 36.4 g, SaturatedFat 7.1 g, Sodium 693.6 mg, Sugar 0.4 g

8 (6 ounce) chicken cutlets
1 teaspoon salt
½ teaspoon black pepper
16 large fresh sage leaves
16 thin slices prosciutto
3 tablespoons olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
½ stick butter

SALTIMBOCCA WITH CHICKEN

This is one of my favorite meals my mom used to make. Traditionally, it's made with veal, but I created my own version with chicken since it's a little easier to find. -Kristin Kossak, Bozeman, Montana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 14



Saltimbocca with Chicken image

Steps:

  • 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 in batches for 1-2 minutes on each side; return all to the pan. Reduce heat to low. Cover and cook for 8-10 minutes or until a thermometer reads 170°. 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 the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice.

Nutrition Facts : Calories 410 calories, Fat 12g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 855mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

2 medium onions, chopped
2 tablespoons butter
2 cups uncooked long grain rice
4 cups chicken broth
8 boneless skinless chicken breast halves (4 ounces each)
4 thin slices prosciutto or deli ham, halved
16 fresh sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine
1/4 cup sour cream
1/2 teaspoon sugar
1 teaspoon minced fresh sage

THE BEST CHICKEN SALTIMBOCCA

Make and share this The Best Chicken Saltimbocca recipe from Food.com.

Provided by MissTiff16

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



The Best Chicken Saltimbocca image

Steps:

  • Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
  • In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
  • Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
  • Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
  • Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

Nutrition Facts : Calories 435, Fat 20, SaturatedFat 8.8, Cholesterol 146.6, Sodium 378.7, Carbohydrate 9.9, Fiber 0.4, Sugar 0.8, Protein 43.6

4 (6 ounce) boneless skinless chicken breasts (lightly pounded to an even thickness)
salt & freshly ground black pepper, to taste
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh sage, chopped or 1 teaspoon dried sage
4 sage leaves, for garnish (optional)
2 slices prosciutto, large slices not paper-thin trimmed to fit chicken breasts
1/4 lb fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
3/4 cup dry white wine, such as Pinot Grigio-Sauvignon Blanc

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