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
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
- 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)
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.