Chicken saltimbocca from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on November 09, 2017

    I made this again, this time with prosciutto and the reduction sauce, and the whole family raved about it. There wasn't much sauce, but I don't think you need much, it's just a good way to make something out of the flavorful pan drippings, and the saltimbocca is good without it.

  • Rutabaga on May 21, 2014

    I enjoy saltimbocca, so decided to make this even though I had no prosciutto. In addition to leaving out the prosciutto, in my haste to get the meal on the table, I forgot to add the butter to the reduced wine sauce. But even with these limitations, the dish was good, and would certainly be even better if you follow the recipe to a T.

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