Ingredients
-
4
-
1/8
-
12
-
2
-
4
-
1/3
-
1/4
-
1/2
-
4
-
-
-
-
-
-
Directions
Lemony Chicken Saltimbocca, From Cooking Light’s Best Recipes from 25 years! Quick to make, so good for a weeknight!, I love this recipe Easy, healthy and delicious Served with roasted red potatoes and green beans
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Steps
|
1
Done
|
Sprinkle Chicken Cutlets Evenly With Salt. Place 3 Sage Leaves on Each Chicken Cutlet; Wrap 2 Prosciutto Slices Around Each Cutlet, Securing the Sage Leaves in Place. |
|
2
Done
|
Heat a Large Skillet Over Medium Heat. Add 1 Tbsp Oil to the Skillet, Swirling to Coat the Pan. Add the Wrapped Chicken Cutlets to the Pan; Cook Cutlets 2 Minutes on Each Side or Until the Cutlets Are Done. Remove Chicken Cutlets from the Pan to a Platter and Keep Warm. |
|
3
Done
|
Combine the Chicken Broth, Lemon Juice, and 1/2 Tsp Cornstarch in a Small Bowl; Stir With a Whisk Until the Cornstarch Mixture Is Smooth. Add the Cornstarch Mixture and Remaining 1 Tsp Extra-Virgin Olive Oil to the Pan; Bring to a Boil, Stirring Constantly With a Whisk. Cook the Mixture For 1 Minute or Until the Sauce Is Slightly Thickened, Stirring Constantly. Serve the Sauce Over the Chicken. Enjoy! |
