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Lemon Chicken Saltimbocca


Cooking Light - fast and easy
Calories: 202
Fat: 7.5g
Saturated fat: 1.5g
Monounsaturated fat: 4.3g
Polyunsaturated fat: 0.9g
Protein: 30.5g
Carbohydrate: 2.3g
Fiber: 0.2g
Cholesterol: 77mg
Iron: 1.1mg
Sodium: 560mg
Calcium: 18mg

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Rate this recipe 4.6/5 (21 Votes)


  • 4 (4-ounce) chicken cutlets
  • 1/8 teaspoon salt
  • 12 fresh sage leaves
  • 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
  • 4 teaspoons extra-virgin olive oil, divided $
  • 1/3 cup fat-free, lower-sodium chicken broth $
  • 1/4 cup fresh lemon juice $
  • 1/2 teaspoon cornstarch
  • Lemon wedges (optional) $


Preparation time 19mins
Cooking time 19mins


Step 1

1. Sprinkle the chicken evenly with salt. Place 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. Serve with lemon wedges, if desired.

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