Chicken Saltimbocca Recipe
Chicken Saltimbocca Recipe
Even though I’m in Australia, this week’s healthy recipe idea is for an Italian dish!
Originally from Cooking Light, this dish is just as good for you as it tastes.
In case you forgot to check your weekly newsletter on Sunday, I’ll start by sharing the list of ingredients.
Ingredients to Serve Chicken Saltimbocca to Four:
16 oz chicken (4, 4-oz chicken cutlets)
1/8 tsp
12 fresh sage leaves
2 oz prosciutto
4 tsp olive oil
1/3 c fat-free, lower sodium chicken broth
1/4 c fresh lemon juice
1/2 tsp cornstarch
lemon wedges (optional)
How to put it all together:
Step One: Prep your chicken. Sprinkle salt evenly over your four cutlets before topping them with 3 sage leaves each. Next, wrap two thin slices of prosciutto around each cutlet. A toothpick is a great way to secure both the sage and prosciutto.
Step Two: Cook your chicken. Heat a large skillet over medium heat before adding 1 tbsp of olive oil to coat the pan. Add your chicken and cook it for 2 mins on each side or until it’s done.
Step Three: Make your lemony sauce. Place your chicken broth, lemon juice, and cornstarch in a bowl and whisk the lemony mix until it’s smooth. Next, add the lemony sauce and 1 tsp of olive oil to the pan where you cooked your chicken. Bring the sauce to a boil and continue to stir until the sauce has thickened (should take about 1 min).
Step Four: Prep your plates. Set them up with one piece of chicken a piece, 1/4 of your lemony sauce spooned on top, and lemon wedges. Call everyone in…it’s dinner time!
Will you try this Chicken Saltimbocca Recipe? Have another favorite Italian dish? Share your thoughts with a comment below:
