Chicken saltimbocca is a classic Italian dish made with either veal or chicken, fresh sage and prosciutto. It isn’t typically the healthiest dish in the world but it so delicious. When I came across a recipe in Cooking Light I knew I had to give it a try.
Saltimbocca, which translates as jumps in your mouth, is one of those dishes that you see at most good Italian restaurants and is actually pretty easy to make. It helps that I still had leftover lemons from Arizona (that I brought back in my purse) to give it amazing fresh flavor.
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.
I served this with whole wheat angel hair pasta to soak up the extra lemony sauce. This was so delicious!
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