Served with angel hair and green beans photo by katehandel

Chicken Saltimbocca

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Works for weeknights but good enough for company too

Cuisine: AmericanMain Ingredient: Chicken

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Recipe
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Nutrition
Notes

Ingredients

Ready in 30 minutes
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Original recipe makes 4 Servings

Verified by JerseyBlue

4 (4-ounce)chicken cutlets

1/8 teaspoonsalt

12 fresh sage leaves; use less if they're big

2 ouncesvery thinly sliced prosciutto; cut into 8 thin strips

4 teaspoonsextra-virgin olive oil; divided

1/3 cuplower-sodium chicken broth

1/4 cupfresh lemon juice

1/2 teaspooncornstarch

1 packageAngel Hair; or other pasta

Chicken Saltimbocca Preparation

1. Sprinkle the chicken evenly with salt. Place 2-3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken.