Quick Lemony Chicken Saltimbocca
From Faith Middleton: If you want a "jump in the mouth," you've just discovered the right easy, quick and delicious recipe, combining flavors I love -- chicken, fresh lemon juice, sage and crispy prosciutto.
After remembering to get the ingredients at the market, the job's simple because the whole thing takes 15 minutes to prepare on the stovetop.
In case you're wondering why the dish is called "saltimbocca," the word roughly translates as "jump in the mouth," and for very good reason. One mouthful and you'll understand why my Italian buddy always says, "Who better than us!"
Lemony Chicken Saltimbocca
4 (4-ounce) chicken cutlets
⅛ teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 think strips
4 teaspoons extra-virgin olive oil, divided
⅓ cup fat-free, lower-sodium chicken broth
¼ cup fresh lemon juice
½ teaspoon cornstarch
Lemon wedges (optional)
- 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. Serves 4 (serving size: 1 cutlet and 2 tablespoons sauce)
Recipe taken from Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy by David Joachim, published by Oxmoor House 2014.
- Chris Prosperi is chef and owner of Metro Bis Restaurant in Simsbury, CT.
- David Joachim is author of Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy.