Lemon Chicken Saltimbocca
Prep Time9 minutes mins
Cook Time6 minutes mins
Total Time15 minutes mins
Servings: 4 servings
Calories: 202kcal
- 4 4 oz. chicken cutlets
- ⅛ teaspoon salt
- 12 fresh sage leaves
- 2 oz. very thinly sliced prosciutto cut into 8 thin strips
- 4 teaspoon extra-virgin olive oil divided
- ⅓ cup reduced sodium chicken broth
- ¼ cup fresh lemon juice juice of approx.1 large lemon
- ½ teaspoon cornstarch
- 4 lemon wedges optional
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.
In a small bowl combine chicken broth, lemon juice and ½ teaspoon cornstarch. Whisk until smooth.
Over medium heat heat a large skillet. Add 1 tablespoon 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).
Re-whisk cornstarch mixture and add to remaining 1 tablespoon 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.
Serving: 1serving | Calories: 202kcal | Carbohydrates: 2.3g | Protein: 30.5g | Fat: 7.5g | Saturated Fat: 1.5g | Cholesterol: 77mg | Sodium: 560mg | Fiber: 0.2g