Lemony Chicken Saltimbocca
Servings
4
Servings
4
Ingredients
Instructions
  1. Sprinkle 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; swirl to coat. Add chicken to pan; cook 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 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)