Lemony Chicken Saltimbocca

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.

Yield:

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

Recipe from

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

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)

Preparation

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.

Note:

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

Sandy Gluck,

November 2012