This recipe was the cover photo on the Jan/Feb 2011 issue of Cooking Light magazine. While my version didn't photograph as nice as theirs it sure was tasty.
Served with roasted sweet potatoes and leftover garlic mashed potatoes for Jeff it was a wonderful meal.
Lemony Chicken Saltimbocca
Cooking Light magazine - original recipe with nutrition info HERE.
Ingredients
* 4 (4-ounce) chicken cutlets
* 1/8 teaspoon salt
* 12 fresh sage leaves
* 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
* 4 teaspoons extra-virgin olive oil, divided
* 1/3 cup fat-free, lower-sodium chicken broth
* 1/4 cup fresh lemon juice
* 1/2 teaspoon cornstarch
* Lemon wedges (optional)
Preparation
1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
3. 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.
I made it exactly as directed. Jeff doesn't like lemony tastes to his chicken so I only put a slight amount of sauce on his serving. The prosciutto and sage really made this dish.
Marsha - Thumbs UP
Jeff - Thumbs UP
5 comments:
Sounds nice, quick and easy. Don't find prosciutto often around here.
Have you tried roasting the sweet taters tossed in olive oil and Lipton dried onion soup mix? Tssty!!
Sounds delicious! I have to make some thing with chicken tonight as I defrosted it!
Love the sage peeking through the prosciutto! I was never big on sage but lately I've enjoyed it much more, adding this to the try list, looks delicious!
The sage and prosciutto sound wonderful with the chicken breast! You are really doing a great job of cooking light, Marsha!
Marsha, I thought I already commented on this delicious recipe! I'm printing the recipe to try. I am a lover of sage :-)
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