Saltimbocca means "jump in the mouth"–apt for a fast dish that marries woodsy sage, bright lemon, and salty prosciutto.
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
4 lemon wedges (optional)
How to Make It
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.
This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.
I made this last night for my BF. It was fabulous! I had a little trouble keeping the proscuitto together but the recipe was still easy to put together. The flavors were excellent! This is definitely a keeper!
I love this dish! I will keep it in my go to recipes file - it's super simple to make. Tonight I had it with green beans over Forbidden rice- I put the sauce over the whole thing and loved it. My chicken took much longer than 2 minutes on each side so not sure how thin the cutlets are for the recipe posted above.
This recipe is good enough for every day and for guests.
Amazing! I couldn't believe how easy this was and how good it was! Definitely good enough to serve to company, but so quick it can be a week night meal. I've made it with garlic mashed potatoes, put the chicken on top and sauce for nice presentation and that lemon sauce just bursts with flavor. For a quick weeknight meal I've left out the fresh sage, just sprinkled some dry on the breasts and it still worked.
This was very easy compared to my usual lemon chicken recipe. The only change I made was to add about a half a cup of white wine to the pan after browning the chicken and before adding the sauce ingredients. I was leery about whether the chicken would brown with the proscuitto on it, and if the proscuitto would get too crispy, but it was very simple and elegant.
Will keep in our weekday rotation. Will try again with cutlets instead of breasts (what was on hand but take a lot longer even cubing breasts) and will try 2.5 - 3 TBSP fresh lemon juice (halving the lemon juice and the flavor is nearly absent which might be ok for those not huge fans of lemon)