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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 11 Minutes
Total: 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 202
  • Fat: 7.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 30.5g
  • Carbohydrate: 2.3g
  • Fiber: 0.2g
  • Cholesterol: 77mg
  • Iron: 1.1mg
  • Sodium: 560mg
  • Calcium: 18mg

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. 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. 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. 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.

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