Lemony Chicken Saltimbocca

I don’t make meals with side dishes very often.  I tend to opt for composed all-in-one kind of meals.  But, sometimes I like a typical meat and veggie plate.  When I saw this recipe on For The Love Of Cooking, it spoke to me.  Lemon, prosciutto, and sage oh my!  This sounded like a winner, and guess what?  It totally was!  It was not only delicious but it also came together in about 20 minutes.  I just threw a couple of sides with it and dinner was served!

Photo Oct 26, 9 45 31 PM (3)

Lemony Chicken Saltimbocca:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe Cooking Light ~ Jan/Feb 2011
  • 3 boneless and skinless chicken breasts, pounded thin
  • Sea salt and freshly cracked pepper, to taste
  • 9 fresh sage leaves
  • 6 slices of prosciutto
  • 3 tsp olive oil (divided)
  • 1/2 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 tsp cornstarch
  • Fresh parsley, chopped
  • Lemon wedges (optional)

Place the chicken breasts between two pieces of wax paper. Flatten the chicken to 1/2 inch thick with a mallet. Season both sides of the flattened chicken then place three sage leaves on each breast. Wrap two pieces of prosciutto on each chicken breast.

Heat 3 teaspoons of olive a skillet over medium high heat. Once the pan and oil are hot, add the chicken and cook for 3 minutes until golden brown; flip the chicken over and cook for an additional 3-4 minutes or until the chicken is done. Let the meat sit aside on a platter to rest.
Combine the chicken broth, lemon juice, and cornstarch together in a small bowl and whisk until well combined. Place the skillet over medium high heat then add the lemon juice mixture to the pan and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly.
Drizzle the sauce over each chicken breast. Serve immediately. Enjoy.
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3 thoughts on “Lemony Chicken Saltimbocca

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