Chicken Saltimbocca Saute |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Good Housekeeping, May, 2005. This was under the Quick Chicken segment. The recipe states 15 min. prep time and 20 min. cooking time. Ingredients:
1 lemon |
1 cup chicken broth |
2 teaspoons cornstarch |
1 tablespoon butter (or margarine) |
1 lb boneless skinless chicken thighs, cut into 1/2-inch slices |
2 tablespoons fresh sage leaves, coarsely chopped |
1/4 teaspoon salt |
1 lb asparagus, fresh, trimmed and cut into 2-inch pieces |
2 ounces prosciutto, thinly sliced, about 4 slices, cut into 1/2-inch pieces |
Directions:
1. From lemon, grate 1 teaspoons peel and squeeze 1 tablespoons juice. In a 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
2. In a nonstick 12-inch skillet, melt butter over medium-high heat.
3. Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout. Transfer chicken to a medium bowl.
4. In same skillet, cook asparagus 3 to 4 minutes or until just tender crisp, stirring frequently.
5. Transfer asparagus to bowl with chicken.
6. Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute.
7. Return chicken and asparagus to skillet; add prosciutto and heat through.
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