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.
Lemony Chicken Saltimbocca
- 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
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