Lemony Chicken Saltimbocca |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Saltimbocca means jump in the mouth –apt for a fast dish that marries woodsy sage, bright lemon, and salty prosciutto. Ingredients:
4 (4-ounce) chicken cutlets |
1/8 teaspoon salt |
12 fresh sage leaves |
2 ounces very thinly sliced prosciutto, cut into 8 thin strips |
4 teaspoons extra-virgin olive oil, divided |
1/3 cup fat-free, lower-sodium chicken broth |
1/4 cup fresh lemon juice |
1/2 teaspoon cornstarch |
lemon wedges (optional) |
Directions:
1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.
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