LEMONY CHICKEN SALTIMBOCCA

“Saltimbocca” is Italian for “jump in the mouth” which describes this dish by Cooking Light perfectly! Lean chicken cutlet marries well with woodsy sage, bright lemon and salty prosciutto. Pair this protein-packed dish with a small side salad and your choice of grains for a complete meal.


under 15 mins
breakfast

Ingredients for servings

    Saltimbocca

  • 4 chicken cutlets 4-ounce each

  • 0.125 teaspoon salt

  • 12 leaves fresh sage

  • 2 ounces very thinly sliced prosciutto cut into 8 thin strips

  • 4 teaspoons extra-virgin olive oil divided

  • 0.33 cup fat-free, lower-sodium chicken broth certified gluten-free if necessary

  • 0.25 cup fresh lemon juice

  • 0.5 teaspoon cornstarch certified gluten-free if necessary

  • Lemon wedges optional

Directions

  • 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.

  • 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.

  • 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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