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Lemony Chicken Saltimbocca
Nb persons: 4
Yield: 1 cutlet and 2 tablespoons sauce
Preparation time:
Total time:
Source: Cooking Light Jan/Feb 2011
| 4 4-ounce | Chicken Cutlets |
| 1/8 teaspoon | salt |
| 12 | fresh sage leaves |
| 2 ounces | prosciutto, thinly sliced cut into 8 thin strips |
| 4 teaspoons | olive oil |
| 1/3 cup | chicken broth |
| 1/4 cup | fresh lemon juice |
| 1/2 teaspoon | cornstarch |
| Lemon Wedges, optional |
Sprinkle 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, swirl to coat. Add chickent 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
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