In January one of my recipes; Pasta with Creamy Avocado Pesto, was featured as the Yahoo Shine Supper Club winner and aside from bragging rights, I won the Cooking Light “The New Way to Cook Light” cookbook. Timing could not have been better. We had gotten ourselves stuck in a dinner rut (you know what I’m talkin’ ’bout!) and when the book arrived at our front door both the kiddo and I were excited to browse thru it for some new culinary experiences. One recipe we both “oohd and aaahd” over at the same time was this Chicken Saltimbocca. It looked so pretty, bright, fresh and delicious. You know why? Because it really is 🙂 With very few ingredients, 7 to be exact, this lemony fresh and light yet herbaceous dish comes together in a flash. It’s tasty and quick enough to have made it into our little black book of favorite go to dinners. We hope it makes it into yours as well!
An added bonus was the sage we picked from our garden. By going out and picking it together we created memories which made Sunday supper all that more memorable. This is one of my favorite things about food; how it brings people together.
- 4 (4 ounce) chicken cutlets
- ⅛ teaspoon salt
- 12 fresh sage leaves
- 2 ounces thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra virgin olive oil, divided
- ⅓ cup fat free, low sodium chicken broth
- ¼ cup fresh lemon juice
- ½ teaspoon cornstarch
- Sprinkle chicken with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet to secure sage leaves in place.
- Heat a large skillet over medium heat. Add 1 tablespoon oil to pan and swirl to coat. Add chicken to pan, cook 2 minutes on each side or until done. Remove chicken from pan, keep warm.
- Combine broth, juice and cornstarch in a small bowl. Add mixture and remaining 1 tablespoon oil to pan, bring to a boil and stir constantly. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Spoon sauce over chicken.
- Serve with angel air pasta or polenta and some lemon wedges on the side if desired.