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
