Chicken Saltimbocca

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!