Lemony Chicken Saltimbocca
Recipe taken from Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy by David Joachim, published by Oxmoor House 2014.
Ingredients
- 4 (4oz) chicken cutlets
- 1/8 tsp salt
- 12 fresh sage leaves
- 2 oz prosciutto, very thinly sliced. cut into 8 thin strips
- 4 tsp olive oil, divided
- 1/3 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/2 tsp corn starch
- lemon wedges (optional)
Instructions
Sprinkle chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 2 minutes on each side or until done. Remove chicken from pan; keep warm.
Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired
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