Lemony Chicken Saltimbocca
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 (4-ounce) chicken cutlets1/8 teaspoon salt12 fresh sage leaves2 ounces very thinly sliced prosciutto, cut into 8 thin strips4 teaspoons extra-virgin olive oil, divided1/3 cup fat-free, lower-sodium chicken broth1/4 cup fresh lemon juice1/2 teaspoon cornstarchLemon wedges (optional)
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
Serving Size: 4 servings (serving size: 1 cutlet and 2 tablespoons sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user KARUPP11.
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
Serving Size: 4 servings (serving size: 1 cutlet and 2 tablespoons sauce)
Number of Servings: 4
Recipe submitted by SparkPeople user KARUPP11.
Nutritional Info Amount Per Serving
- Calories: 263.6
- Total Fat: 8.9 g
- Cholesterol: 109.2 mg
- Sodium: 267.9 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.1 g
- Protein: 42.4 g
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