Wednesday, January 12, 2011

lemony chicken saltimboca


4 chicken cutlets
1/8 tsp. salt
12 fresh sage leaves
8 thin strips of prosciutto
4 tsp. olive oil, divided
1/3 cup low-sodium chicken broth
1/3 cup fresh lemon juice
1/2 tsp. cornstarch
Lemon wedges

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in places.
2. 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. (If you use large cutlets or chicken breast: brown each side, then transfer to a sheet pan and finish in the oven at 350 degrees F to cook through to 160.) Remove chicken from pan; keep warm.
3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the 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.
4. Serve with lemon wedges.

*from Cooking Light

No comments:

Post a Comment