I have quite the aversion to pig products (pork, ham, pancetta, etc) and my poor boyfriend usually just has to suffer through dinner without these ingredients. But the January/February issue of Cooking Light had a recipe for Lemony Chicken Saltimbocca that looked delicious, so I decided to finally treat him to a little bit of prosciutto. (I hope he doesn’t get used to this!)
Ingredients:
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- Extra dried sage (if you want a bit more sage taste)
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 2/3 cup fat-free, lower-sodium chicken broth
- 1/2 cup fresh lemon juice
- 1 teaspoon cornstarch
- 4 oz angel hair pasta
Cook pasta according to directions on box. Drain and set aside.
Season the chicken with salt. Place three sage leaves on each cutlet. Wrap 2 prosciutto slices around each cutlet to keep the sage leaves in place.
Heat a sauté pan over medium heat. Add one tablespoon oil and add chicken. Cook for 2 minutes on each side, using a spatula or tongs to flip the chicken. Remove chicken from pan and keep warm.
Combine the chicken broth, lemon juice and corn starch. Stir with a whisk until smooth.
Add to sauté pan with 1 teaspoon oil and bring to a boil. Cook for 1 minute, stirring constantly with a whisk.
Add the pasta to the saute pan and cook, stirring for 1 minute.
Add to a plate and top with the chicken.
This had so much more flavor than I was expecting. This dish looks more difficult that it really is because of the wrapped prosciutto. The only difference between the original recipe and my dish was that I doubled the sauce amount. Next time I might add a bit of zest to up the lemony flavor.
This is something you can make your own. Add capers, provolone cheese, or fresh cherry tomatoes. Serve with a side of spinach, broccoli, or asparagus. All of these additions would be great!
Lemony Chicken Saltimbocca
Recipe Type: Poultry, Main Dish, Weeknight Meal
Author:
Cook time:
Total time:
Serves: 4 servings
Ingredients
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- Extra dried sage (if you want a bit more sage taste)
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 2/3 cup fat-free, lower-sodium chicken broth
- 1/2 cup fresh lemon juice
- 1 teaspoon cornstarch
- 4 oz angel hair pasta
Instructions
- Cook pasta according to directions on box. Drain and set aside.
- Season the chicken with salt. Place three sage leaves on each cutlet. Wrap 2 prosciutto slices around each cutlet to keep the sage leaves in place.
- Heat a sauté pan over medium heat. Add one tablespoon oil and add chicken. Cook for 2 minutes on each side, using a spatula or tongs to flip the chicken. Remove chicken from pan and keep warm.
- Combine the chicken broth, lemon juice and corn starch. Stir with a whisk until smooth.
- Add to sauté pan with 1 teaspoon oil and bring to a boil. Cook for 1 minute, stirring constantly with a whisk.
- Add the pasta to the saute pan and cook, stirring for 1 minute.
- Add to a plate and top with the chicken.
Good for you for going out of your comfort zone! I love saltimbocca!