Lemony chicken saltimbocca
- Number of Servings: 4
Ingredients
4 serving Perdue Bread low fat chicken breast cutlet 0.15 tsp Salt 12 fresh sage leaves2 oz Prosciutto 4 1tsp Olive Oil 0.35 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv 0.25 cup Lemon Juice 0.15 tbsp Argo Cornstarch
Sprinkle thin chicken cutlets with salt. Place 3 sage leaves on each chicken breast. Wrap 2 thin prosciutto slices around each cutlet, securing the sage leaves. Heat a large skillet over medium heat. Add 1 tablespoons oil, swirling to coat pan. Add wrapped chicken cutlets to pan; cook 2 minutes on each side or until cutlets are done. Remove from pan and keep warm.
Combine 1/3 cup chicken broth, 1/4 cup lemon juice and the 1/2 tsp cornstarch in as small bowl. Stir with whisk until smooth. Add to pan with last tsp olive oil. Stir constantly with a whisk for 1 minute or until thickened. Spoon sauce over chicken.
Serving Size: 1 chicken breast
Number of Servings: 4
Recipe submitted by SparkPeople user AHOYTX.
Serving Size: 1 chicken breast
Number of Servings: 4
Recipe submitted by SparkPeople user AHOYTX.
Nutritional Info Amount Per Serving
- Calories: 211.3
- Total Fat: 10.0 g
- Cholesterol: 50.0 mg
- Sodium: 1,151.8 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 0.2 g
- Protein: 16.9 g
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