Lemony Chicken Saltimbocca

I am a huge fan of Mediterranean-influenced dishes. When I was in Italy, I fell in love. Looking at a recipe, it seems very simple with only a few steps and a few ingredients. But a lot of work goes into producing and cooking the food there, and you can bet your butt a lot of love is added into those pots too.

The result is something like this dish. Very simple and clean tasting but delicious nonetheless. Make sure you use prosciutto in this recipe. It crisps up much better than bacon would and provides a distinct salinity. If you are getting it sliced at the deli counter, I would suggest the imported kind (to me, the American versions just can’t compete with Prosciutto di Parma) and ask them to slice it thin, but not shaved.

Lemony Chicken Saltimbocca

From Cooking Light, November 2012

Total Time: 20 Minutes (25 minutes from start to finish, on my clock)

Serves: 4

Ingredients:

  • 4 (4-ounce) chicken cutlets
  • 1/8 teaspoon salt (I think you can disregard this, the prosciutto adds enough salt and flavor.)
  • 12 fresh sage leaves
  • 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/3 cup fat-free, lower-sodium chicken broth
  • ¼ cup fresh lemon juice
  • ½ teaspoon cornstarch
  • 4 lemon wedges (optional)

Directions:

  1. Sprinkle chicken cutlets evenly with salt, if using. Place 3 sage leaves on each chicken cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage leaves in place. My slices were long enough to where I could wrap one around each end of the cutlet and the ends of the prosciutto would touch and stick together.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil to the skillet, swirling to coat pan. Add wrapped chicken cutlets to the pan; cook cutlets 2 minutes on each side or until cutlets are done. Mine were good after 3 1/2 minutes. Remove chicken cutlets from pan to a platter and keep warm.
  3. Combine chicken broth, lemon juice, and ½ teaspoon cornstarch in a small bowl; stir with a whisk until cornstarch mixture is smooth. Add cornstarch mixture and remaining 1 teaspoon extra-virgin olive oil to pan; bring to a boil, stirring constantly with a whisk. Cook mixture for 1 minute or until slightly thickened, stirring constantly. Spoon sauce over chicken.
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