Lemony Chicken Saltimbocca

READY IN: 20mins
Recipe by breezermom

From Cooking Light's Best Recipes from 25 years! Quick to make, so good for a weeknight!

Top Review by DeliciousAsItLooks

I love this recipe. Easy, healthy and delicious. Served with roasted red potatoes and green beans.

Ingredients Nutrition

Directions

  1. Sprinkle chicken cutlets evenly with salt. Place 3 sage leaves on each chicken cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage leaves in place.
  2. Heat a large skillet over medium heat. Add 1 tbsp oil to the skillet, swirling to coat the pan. Add the wrapped chicken cutlets to the pan; cook cutlets 2 minutes on each side or until the cutlets are done. Remove chicken cutlets from the pan to a platter and keep warm.
  3. Combine the chicken broth, lemon juice, and 1/2 tsp cornstarch in a small bowl; stir with a whisk until the cornstarch mixture is smooth. Add the cornstarch mixture and remaining 1 tsp extra-virgin olive oil to the pan; bring to a boil, stirring constantly with a whisk. Cook the mixture for 1 minute or until the sauce is slightly thickened, stirring constantly. Serve the sauce over the chicken. Enjoy!

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