For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce. Italian-American chef Lidia ...

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.

As a kid, one of my favorite Italian dishes to order when we would go out to eat on Saturday nights was chicken saltimbocca. I loved the combination of the salty prosciutto and wine sauce.

David Tanis’s five-star recipe adds layers of flavor — via sage, garlic, prosciutto and fontina — to pounded, marinated chicken breasts. By Sam Sifton Credit...Christopher Testani for The New York ...

CHICOPEE, Mass. (Mass Appeal) The Buckley Healthcare Center in Greenfield has been providing a variety of health care services for their patients since 1985. They also provide their patients with ...

For De Laurentiis’ recipe, you’ll just need a handful of ingredients including chicken cutlets, thin prosciutto, frozen chopped spinach, thawed, olive oil, Parmesan cheese, chicken broth, and lemon ...

Given how carefully scheduled and time-crunched most folks are these days, the appeal of cooking with fewer ingredients is undeniable. Fewer ingredients means less time shopping and less time prepping ...

Chef Mark Pollard with Charleston Cooks gives us a rundown of classes happening at Charleston Cooks and a look at today’s recipe, Chicken and Proscuitto Saltimbocca. Class info: ...

I've made stuffed chicken and chicken Marsala on multiple occasions, but when I hosted friends for dinner last weekend I decided to try making one of my favorite Italian recipes: chicken saltimbocca.

Cook the asparagus in a large saucepan of salted boiling water until crisp-tender, 3 minutes. Drain and cool under cold running water; drain and pat dry. Season the cutlets with salt and pepper and ...