“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

Ingredients for servings


  • 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


  • 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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