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!
Lemony Chicken Saltimbocca:Adapted recipe and photos by For the Love of Cooking.netOriginal 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.