Total Time
Prep 8 mins
Cook 12 mins

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

Ingredients Nutrition


  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!
Most Helpful

5 5

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

5 5

Delicious! One of my all time favorite chicken dishes and this version was quick, fairly simple, and tasty. I used boneless chicken breasts pounded thin in place of the cutlets. It stretched the prep time to about 30 minutes. I also made six, split between two pans and doubled the sauce which I then used over a quinoa side dish I prepared.

5 5

Oh my! Nothing could be faster, nor easier and with such a punch of flavor! I did have a less expensive type of prosciutto, so they were large pieces so that I only needed 1 to wrap each cutlet. So use your judgment. Thanks for posting. I will make this again and again it is so good and quick.