If you want a “jump in the mouth,” you’ve just discovered the right easy, quick and delicious recipe, combining flavors I love — chicken, fresh lemon juice, sage and crispy prosciutto.
After remembering to get the ingredients at the market, the job’s simple because the whole thing takes 15 minutes to prepare on the stove-top.
In case you’re wondering why the dish is called “saltimbocca,” the word roughly translates as “jump in the mouth,” and for very good reason. One mouthful and you’ll understand why my Italian buddy always says, “Who better than us!”
Ingredients
- 4 (4-ounce) Chicken cutlets
- 1/8 teaspoon salt
- 12 Fresh sage leaves
- 2 ounces prosciutto, very thinly sliced cut into 8 think strips
- 4 teaspoons olive oil, extra virgin divided
- 1/3 cup chicken broth fat-free, lower-sodium
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- lemon wedges optional
Servings:
Instructions
- Sprinkle chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 2 minutes on each side or until done. Remove chicken from pan; keep warm.
- Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired. Serves 4 (serving size: 1 cutlet and 2 tablespoons sauce)
