Quick Chicken Saltimbocca
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Ingredients
- 1 tablespoon(s) olive oil
- 8 sage leaves
- 4 chicken-breast cutlets, thinly sliced
- 4 strip(s) bacon
- 1/4 cup(s)cornstarch
- 1 can(s) 14-ounce) lower-sodium chicken broth
- 3 tablespoon(s)lemon juice
- 1/2 teaspoon(s)salt
- 1/4 teaspoon(s)pepper
- 10 ounce(s)spinach
- 2 clove(s) garlic, pressed
- 2 tablespoon(s) water
Details
Preparation
Step 1
Heat olive oil in 12-inch skillet on medium-high.
Press 2 sage leaves onto each of the 4 thin-sliced chicken-breast cutlets; wrap each with 1 strip bacon. Dredge chicken in cornstarch. Add to skillet; cook 3 minutes per side or until chicken is cooked through (165 degrees F).
Add chicken broth and lemon juice to skillet. Cook on high 5 minutes or until reduced slightly, stirring. Stir in salt and pepper.
Meanwhile, in a large bowl, mix spinach, garlic cloves, and water. Cover with vented plastic wrap; microwave on high 1 minute or until spinach wilts. Serve with chicken and pan sauce.
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