Absolutely perfect. The only changes made were: using fresh sage, 1/2 slice of provolone & prosciutto per chicken breast. I added mushrooms to the pan drippings, then deglazed the skillet with Pinot Grigio. After browning the chicken breasts, I placed then in a baking dish, topped with the mushrooms & sauce and finished off in the oven for 20 minutes. They turned out perfect. The sauce was divine! Served Orzo with Parmesan and Basil for a side. Definitely company worthy. Awesome recipe MissTiff, thanks for sharing.
I had never made any sort of 'Saltimbocca' before and was very, very happy with this recipe. I made it exactly as directed and wouldn't change a thing. I served it with roasted potatoes and asparagus bundles wrapped in proscuitto then roasted. Definitely a company worthy meal! Thanks so much for sharing!
We loved this! It's easy and delicious. I used a sliced mozzarella-provolone blend and my prosciutto was the thinly sliced. Worked beautifully!
Delicious! Each bite was better than the last. Quick and easy, too! Like Alysal, I added mushrooms to the sauce, just because I had some I wanted to use up. Thanks for a great recipe.
I thought this recipe was awesome and super simple to make... I accidentally bought sliced mozzarella, but it came out great just the same.
This was a terrifc recipe. The only alteration I made was I added sliced mushrooms and cooked them down with the wine. I may end up making double the sauce next time it was so good!!!
I really enjoyed this recipe, but it is very salty. Which probably comes from the prosciutto, so I would use less. But great looking and tasting meal.
The Salimbocca turned out amazing. Thank You!!
This is very good! I made the recipe just as written and was pleased with the results. Thanks for sharing.