Lemon Chicken Saltimbocca
Prep time
Cook time
Total time
Serves: 4 servings
  • 4 (4 oz.) chicken cutlets
  • ⅛ tsp salt
  • 12 fresh sage leaves
  • 2 oz. very thinly sliced prosciutto, cut into 8 thin strips
  • 4 tsp extra-virgin olive oil, divided
  • ⅓ cup reduced sodium chicken broth
  • ¼ cup fresh lemon juice (juice of approx.1 large lemon)
  • ½ tsp cornstarch
  • 4 lemon wedges (optional)
  1. Sprinkle salt on each chicken cutlet evenly. Place 3 sage leaves on top of each cutlet. Wrap each cutlet with 2 prosciutto strips to keep sage leaves in place.
  2. In a small bowl combine chicken broth, lemon juice and ½ tsp cornstarch. Whisk until smooth.
  3. Over medium heat heat a large skillet. Add 1 Tbsp olive oil to pan and swirl to coat. Place chicken in skillet and cook for 2 minutes. Flip chicken and cook for an additional 2 minutes. Remove chicken from pan and place on a platter (keep warm).
  4. Re-whisk cornstarch mixture and add to remaining 1 Tbsp oil in a pan, bring to a boil, stirring constantly. Cook until sauce is slightly thickened (approx. 1 min.) stirring constantly. Spoon sauce over chicken. Serve with lemon wedges ,if desired.
Nutrition Information
Serving size: ¼ of recipe ( 1 cutlet + 2 Tbsp sauce) Calories: 202 Fat: 7.5 g Saturated fat: 1.5 g Carbohydrates: 2.3 g Sodium: 560 mg Fiber: .2 g Protein: 30.5 g Cholesterol: 77 mg
Recipe by Simple Healthy Kitchen at https://www.simplehealthykitchen.com/lemon-chicken-saltimbocca/