I don't know if you're like me, but I get really tired of eating the same boring chicken at night (baked, stir fried, grilled, whatever) we all know it gets boring after a while. Then we switch to fish, or steak, or beef...but somehow we always seem to have more chicken than we know what to do with and we just stare into the freezer like...GREAT. What am I supposed to do with this tonight?
Here is your answer: Lemon Chicken Saltimbocca. This was on the front page of Cooking Light a few months ago and when I saw it, I knew I had to try it. For the working girl - it's really simple. Under 10 ingredients, about 20 minutes from start to finish, and fun to make! It was definitely an experience wrapping the proscuitto around the chicken and sage leaves and getting everything stay, but once you put it in the pan and cook one side, it holds fairly well. Boil some pasta and serve as a side - and you're on your way to a light and savory chicken dinner - no shake 'n bake needed!
Note: Sage is delicious - try in more recipes!!
What You Will Need:
- 4 (4-ounce) chicken cutlets
- dash of salt
- 12 fresh sage leaves (buy them fresh!)
- 2 ounces thinly sliced prosciutto, cut into small strips
- 4 teaspoons extra-virgin olive oil
- 1/3 cup fat-free, lower-sodium chicken broth (buy the healthy stuff!)
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
1. Sprinkle the chicken lightly with salt. Place 3 sage leaves on each piece of chicken; wrap 1-2 prosciutto slices around each cutlet, securing sage leaves so they do not move during cooking.
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl. Add the chicken to pan; cook on each side until the chicken is slightly brown. Remove chicken from pan.
3. Combine the chicken broth, lemon juice (you can do less lemon juice if you like less lemony flavor), 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 consistently. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken.
Yum!
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl. Add the chicken to pan; cook on each side until the chicken is slightly brown. Remove chicken from pan.
3. Combine the chicken broth, lemon juice (you can do less lemon juice if you like less lemony flavor), 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 consistently. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken.
Yum!
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