Lemony Chicken Saltimbocca

Name: Lemony Chicken Saltimbocca
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; 4 lemon wedges (optional)

9 ingredients

4 steps

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
4 lemon wedges (optional)

Directions

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.
4

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