Lemony Chicken Saltimbocca

Serve over a bed of angel hair pasta or polenta to catch all the sauce

Lemony Chicken Saltimbocca

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  • Prep Time


  • Total Time


  • Servings



  • 4 (4-ounce) chicken cutlets

  • l/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

  • ⅓ 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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