2 oz very thinly sliced prosciutto, cut into 8 this strips
4 tsp olive oil, divided
1/3 cup fat free, low sodium, chicken broth
1/4 cup fresh lemon juice
1/2 tsp cornstarch
lemon wedge (optional)
Instructions
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.
Heat a large skillet over medium heat. Add 1 tbsp 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.
Combine broth, lemon juice and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and remaining 1 tsp 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 wedge if desired.
Originally Submitted
1/14/2011
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