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Chicken Saltimbocca Recipe

Chicken Saltimbocca

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (431)

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Average Rating:

Total Reviews: 431

Showing 91-100 of 431

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  • on September 26, 2009

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    I have four young children who can be very fussy, I made this and added/substituted a lemon sauce made with garlic, onion, lemon, chicken broth, white wine, parsley, and Romano cheese. It was big hit with all my kids and my husband was thrilled. Very pleased.

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  • on September 24, 2009

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    I am only a beginner at cooking and this was seriously one of the first things I attempted to make for my family and not only did I pull it off with the amazing presentation but everybody absolutely loved it!!! It was so delicious and pretty. Will definitely be making this one again. :

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  • on September 19, 2009

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    She is my go to gal for easy and a little on the fancier side dishes. I liked this dish a lot. But I am also not salt sensitive. When it comes down to it you have to adjust things to your tastes and if salt is something you need to be aware of then i guess you would have to make the necessary adjustment. Anyway this dish is easy and really very simple. If you take the premise of this dish you can turn in a couple different direction by adding flavors that really suit your tastes overall I love chicken saltimbocca it was DELICIOUS!

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  • on September 17, 2009

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    The entire family loved it!

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  • on September 08, 2009

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    I only rate 5 stars for something that blows me away and this one did. I kinda ad-libbed but pretty much kept to the recipe. Since it was only for me I sliced a breast into 2 and flattened. Seasoned with Lemon Pepper, added a couple leaves of fresh spinach, a slice of provolone and the prosciutto (forgot the parm. Just juiced one small lemon to taste for the sauce and a splash of white wine. The sauce was thin as others mentioned so I added a little corn starch. Perfect !! Other reviewers mentioned too much salt so I added none. The proscuitto and broth are both salty. My proscuitto was very thin and I wish I had put 2 slices on. Oh well, I'll definitely be making this again so I'll up that next time. Giada also turned me on to her Chicken Piccata recipe as well. Thanks to her for some great dinners.

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  • on September 03, 2009

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    Ok, I put the proscuitto inside with shredded parm, salt, pepper and dried sage. Crisped in pan then removed. Here is some change up. I used lemon juice, wine and chick stock to make sauce. Do it to taste. All 3 really combine well. Return chix to pan to finish cooking.
    As for the spinach part of recipe, I used that in my pasta side dish instead. I made thinly sliced fried garlic chips in 1/4 cup evoo then reserved chips. Warmed frozen drained spinach in the garlic infused oil with salt, pepper, pinch of red pepper flakes, grated parm and finally a little bit of starchy cooking water from pasta pot to thin out a little. Toss with pasta then serve next to chix, drizzle with sauce all over and sprinkle with your garlic chips. SO GOOD!!! It got rave reviews from company.

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  • on August 27, 2009

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    Really tasty. I actually changed it up a bit. I used bacon because that is what I had in the freezer. Fried it a little until it was firm but not crispy. I bought thin sliced chicken breast, seasoned it with lemon and herb seasoning, salt, and pepper, I sauteed chopped scallions in the rendered bacon fat and added them to the spinach with a little bit of salt, pepper, a clove of grated garlic, and some garlic powder. I layed out the bacon, parmesan cheese, and spinach mixture on the chicken, and rolled up. I browned the rolls in 2 tbs of the reserved bacon fat. I added about 1/4 c. white wine to the lemon juice/chicken broth mixture and reduced. I didn't add any more salt but it was pretty salty - probably due to the excessive use of bacon and bacon fat. again it was tasty and I would make it again the exact same way except maybe not salt the chicken at all.

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  • on August 24, 2009

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    I liked this recipe a lot except for the fact that it was way too salty. I did not add extra salt and I used low salt broth. If there was some way that this could have been less salty, I would have given it a higher rating

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  • on August 23, 2009

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    I made this for my boyfriend, who described it as "the right kinda salty." Maybe I over-salted the chicken and spinach but it definitely dehydrated us (in a good way.

    Delicious with roasted red potatoes.

    Any tips on how to make the sauce thicker?? Some flour?

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  • on August 13, 2009

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    My normally incredibly picky husband absolutely loved this dish! I read the reviews before i made it and decided to add a bit of sauteed onion to the spinach. I also added a little of bit of cornstarch dissolved in water to the sauce at the end to help thicken it a bit more. I served it with a rosemary garlic brown rice and spinach with lemon, garlic and fresh ginger. This one is a definite keeper!

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