This simple, one-skillet dinner needs neither much time nor skill to deliver rich, deep flavors.
And it all starts with that most ubiquitous of American meats – the boneless, skinless chicken breast.
Traditional saltimbocca often is made with veal cutlets, which are pounded thin, then topped with fresh sage and prosciutto before being wrapped into bundles and seared. My version is equally delicious, but swaps chicken for the veal. And while my version starts on the stovetop, it finishes in the oven.