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

Lemon Chicken Saltimbocca

Photo by Stephanie M.

  • Prep Time


  • Total Time


  • Servings



  • 4

    (4-ounce) chicken cutlets

  • teaspoon salt

  • 12

    fresh sage leaves

  • 2

    ounces very thinly sliced prosciutto, cut into 8 thin strips

  • 4

    teaspoons extra-virgin olive oil, divided $

  • cup fat-free, lower-sodium chicken broth $

  • ¼

    cup fresh lemon juice $

  • ½

    teaspoon cornstarch

  • Lemon wedges (optional) $


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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