Lemony Chicken Saltimbocca

This little Cooking Light recipe has appeared in several editions of the magazines, including at least one "greatest hits".  I figured it was time that we tried the recipe, especially considering that it was pretty quick and only required one pan.  I served this with rice and green beans.

LEMONY CHICKEN SALTIMBOCCA

Recipe Notes

Corey thought the whole sage leaves were a bit off-putting, but I loved them.  If you don't like to eat the actual sage leaves, just discard when you are cutting your chicken.

Nutritional Information (per serving - serves 4)

202 calories - 7.5 g. fat - 30.5 g. protein - 0.2 g. fiber - 2.3 g. carbohydrate

Ingredients

• Four (4 oz.) chicken cutlets
• 1/8 tsp. salt
• 12 fresh sage leaves
• 2 oz. thinly-sliced prosciutto, cut into 8 thin strips
• 4 tsp. extra-virgin olive oil, divided
• 1/3 c. fat free chicken broth
• 1/4 c. fresh lemon juice
• 1/2 tsp. cornstarch
• Lemon wedges (optional)

Instructions

1.  Sprinkle chicken with salt.  (I also added a little pepper.)

2.  Place 3 sage leaves on each cutlet and wrap two prosciutto slices around each cutlet to secure sage leaves in place.

3.  Heat a large skillet over medium heat.  Add 1 tbsp. oil to pan and swirl to coat. 

4.  Add chicken to pan, cook for 2+ minutes on each side or until done.  Remove chicken from pan and keep warm.

5.  Combine chicken broth, lemon juice, and cornstarch to the pan, stirring with a whisk until smooth.  Add remaining 1 tsp. olive oil and bring to a boil, continuing to stir.

6.  Cook for one minute or until slightly thickened, stirring constantly with a whisk.

7.  Spoon sauce over chicken.  Serve with lemon wedges, if desired.