Lemony Chicken Saltimbocca

Saltimbocca means “jump in the mouth”–apt for a fast dish that marries woodsy sage, bright lemon, and salty prosciutto.

Preparation time

  • Yield 4 servings (serving size: 1 cutlet and 2 tablespoons sauce)

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
  • 4 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.

Source: myrecipes.com

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