Lemony Chicken Saltimbocca


Saltimbocca is a classic Roman dish normally consisting of thinly sliced veal rolled with prosciutto and a sage leaf.  Saltimbocca translates to “jumps in the mouth” which shows how good it is!  This version is made with the lesser expensive chicken and a variation of fresh lemon juice.  The prosciutto is wrapped around the chicken and sage, then pan fried.  This dish is also enjoyed throughout Italy, southern Switzerland, Spain and Greece.

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Lemony Chicken Saltimbocca

Serves 4

Ingredients:

  • 1 pound boneless chicken breasts (4 pieces)
  • 1/8 teaspoon salt
  • 12 fresh sage leaves
  • 2 ounces prosciutto, very thinly sliced and cut into 8 thin strips
  • 4 teaspoons extra virgin olive oil, divided
  • 1/3 cup low sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon cornstarch
  • 4 lemon wedges

Instructions:

Cut the chicken into 4 pieces and pound each to an even thickness.  Season each with salt and place a fresh sage leaf on each cutlet.  Wrap 2 pieces of the prosciutto around each cutlet being sure to secure the sage leaf in place.

Heat one tablespoon of oil in a large skillet over medium heat.  Add the chicken and cook through, about 2 minutes per side.  Remove to a platter and keep warm.

In a small bowl, combine chicken broth, lemon juice, and cornstarch stirring with a whisk until smooth.  Add the remaining oil to the pan and whisk in the cornstarch mixture.  Continue whisking until the mixture thickens, about 1 minute.

Serve the sauce over the chicken.

Serves 4