Lemony Chicken Saltimbocca

Lemony Chicken Saltimbocca Recipe

Photo: Johnny Autry; Styling: Cindy Barr

Saltimbocca means "jump in the mouth"–apt for a fast dish that marries woodsy sage, bright lemon, and salty prosciutto.


4 servings (serving size: 1 cutlet and 2 tablespoons sauce)

Total time: 19 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-On: 11 Minutes
Total: 19 Minutes

Nutritional Information

Calories 202
Fat 7.5 g
Satfat 1.5 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 30.5 g
Carbohydrate 2.3 g
Fiber 0.2 g
Cholesterol 77 mg
Iron 1.1 mg
Sodium 560 mg
Calcium 18 mg


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)


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.


This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.

Sandy Gluck,

Cooking Light

November 2012
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