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Lemon Chicken Saltimbocca
Jennifer and Dave
We love Chicken Saltimbocca, but really wanted to find a healthy version. This recipe is from SimpleHealthyKitchen.com; it is literally one of our all-time favorites. It is a lovely weeknight or date night dinner for two. It is also a crowd-pleaser at dinner parties with family and friends
oz very thinly sliced prosciutto, cut into 8 thin strips
4
tsp extra-virgin olive oil, divided
1/3
cup reduced sodium chicken broth
1/4
cup fresh lemon juice (juice of approx.1 large lemon)
1/2
tsp cornstarch
4
lemon wedges (optional)
Directions
1.
Sprinkle salt on each chicken cutlet evenly. Place 3 sage leaves on top of each cutlet. Wrap each cutlet with 2 prosciutto strips to keep sage leaves in place.
2.
In a small bowl combine chicken broth, lemon juice and ½ tsp cornstarch. Whisk until smooth.
3.
Over medium heat heat a large skillet. Add 1 Tbsp olive oil to pan and swirl to coat. Place chicken in skillet and cook for 2 minutes. Flip chicken and cook for an additional 2 minutes. Remove chicken from pan and place on a platter (keep warm).
4.
Re-whisk cornstarch mixture and add to remaining 1 Tbsp oil in a pan, bring to a boil, stirring constantly. Cook until sauce is slightly thickened (approx. 1 min.) stirring constantly. Spoon sauce over chicken.
5.
Serve with lemon wedges ,if desired.
6.
We typically serve asparagus and quinoa to complement this chicken and the tasty sauce
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By
Jennifer
