Chicken Saltimbocca Saute

From Good Housekeeping, May, 2005. This was under the "Quick Chicken" segment. The recipe states 15 min. prep time and 20 min. cooking time.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lemon
• 1  cup chicken broth
• 2  teaspoons cornstarch
• 1  tablespoon butter (or margarine)
• 1  lb boneless skinless chicken thighs, cut into 1/2-inch slices
• 2  tablespoons fresh sage leaves, coarsely chopped
• 1⁄4 teaspoon salt
• 1  lb asparagus, fresh, trimmed and cut into 2-inch pieces
• 2  ounces prosciutto, thinly sliced, about 4 slices, cut into 1/2-inch pieces

Directions

1. From lemon, grate 1 teaspoons peel and squeeze 1 tablespoons juice. In a 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
2. In a nonstick 12-inch skillet, melt butter over medium-high heat.
3. Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout. Transfer chicken to a medium bowl.
4. In same skillet, cook asparagus 3 to 4 minutes or until just tender crisp, stirring frequently.
5. Transfer asparagus to bowl with chicken.
6. Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute.
7. Return chicken and asparagus to skillet; add prosciutto and heat through.