1/4 Photos of Lemony Chicken Saltimbocca
From Cooking Light's Best Recipes from 25 years! Quick to make, so good for a weeknight!
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Units: US | Metric
- 1Sprinkle 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.
- 2Heat 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.
- 3Combine 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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Nutritional Facts for Lemony Chicken Saltimbocca
Serving Size: 1 (160 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 178.9
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 1.3 g
- Cholesterol 72.5 mg
- Sodium 210.6 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.2 g
- Sugars 0.5 g
- Protein 24.6 g
The following items or measurements are not included:
fresh sage leaves