Lemony Chicken Saltimbocca
I am excited about this month’s Cooking Light Magazine because I have found several recipes I want to make, starting with this one. This recipe for lemony chicken saltimbocca was perfect to try with the new olive oil I received from Olivari. This recipe was quick and simple to make but tasted gourmet and delicious. I loved the look and taste of the sage and prosciutto added to the chicken breasts with the lemony sauce was amazing. This lemony chicken saltimbocca was a big hit with all of us, especially my husband, who loved it!
How to Make Lemony Chicken Saltimbocca
Place the chicken breasts between two pieces of wax paper. Flatten the chicken to 1/2 inch thick with a mallet.
Season both sides of the flattened chicken then place three sage leaves on each breast. Wrap two pieces of prosciutto on each chicken breast.
Heat 3 teaspoons of the olive in a skillet over medium-high heat. Once the pan and oil are hot, add the chicken and cook for 5 minutes until golden brown; flip the chicken over and cook for an additional 4-5 minutes or until the chicken is done. Let the meat sit aside on a platter to rest.
Combine the chicken broth, lemon juice, and cornstarch in a small bowl and whisk until well combined. Place the skillet over medium-high heat then add the lemon juice mixture to the pan and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly.
Drizzle the sauce over each chicken breast. Serve immediately. Enjoy.
Equipment
Ingredients
- 3 chicken breasts, boneless & skinless
- Sea salt and freshly cracked pepper, to taste
- 9 fresh sage leaves
- 6 slices of prosciutto
- 3 tsp olive oil
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- ½ tsp cornstarch
- Fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Place the chicken breasts between two pieces of wax paper. Flatten the chicken to 1/2 inch thick with a mallet.
- Season both sides of the flattened chicken then place three sage leaves on each breast.
- Wrap two pieces of prosciutto on each chicken breast.
- Heat 3 teaspoons of the olive in a large skillet over medium-high heat. Once the pan and oil are hot, add the chicken and cook for 5 minutes until golden brown; flip the chicken over and cook for an additional 4-5 minutes or until the chicken is done. Let the meat sit aside on a platter to rest.
- Combine the chicken broth, lemon juice, and cornstarch together in a small bowl and whisk until well combined.
- Place the skillet over medium-high heat then add the lemon juice mixture to the pan and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly.
- Drizzle the sauce over each chicken breast. Serve immediately. Enjoy.
I love a good saltimbocca (means "jump in your mouth"). Yours looks authentic and delicious.
I posted your potato crust pie today.
Happy New Year!
Stacey
This looks delicious and simple! I made your Southwestern Goulash this week, and it was incredible! I'll be making this one too!
I love the presentation of this chicken dish. Very nice!
Welcome back Pam! This one looks amazing! I'll have to try it sometime!
I find the fact that you wrapped kosher chicken in prosciutto endlessly amusing.
what a classy dish! and i must say, i don't find the dish endlessly amusing, but rather endlessly appetizing! 🙂
This looks interesting. I think it would be great for a change of pace.
I see you came back with your cooking mojo rejuvenated and ready to fire into 2011. Excellent post.
Does the prosciutto stay wrapped easily during the saute or do you have to nail/glue/toothpick them to the chicken?
it does stay wrapped all the time, even when you flip it
Can't wait to try this! I am a huge fan of saltimbocca (I actually recently did a blog post where I admitted that I've never made it the same way twice!) — can't wait to try this rendition next (am a huge fan of lemon as well…yum…)
Just had this for dinner and it was delicious. A keeper for sure. Thanks!
I was just looking thru my cooking light magazine and thought "where have I seen this before", LOL, right there!
is there a alternative meat to use instead of the prosciutto?
I made this for my family last night, substitute cilantro for parsley (what I had on hand) and stuffed the chicken with Mozzarella Rice cheese (We are GFCF for autism) and the entire family loved it. As well as a few co-worker who love leftovers 🙂 Thank you for your wonderful website and recipes.
wow yummmy chicken….:)
Let me start by letting you know that I love your website, I have tried many of your recipes and they have been amazing. But with this recipe the sauce didn’t come up as I expected. I ended up serving the chicken without the sauce, it still came out really good.
🙂
i am feeling some hunger here because of your delicious recipes ans its pictures.
My family loved this recipe. My super finicky 16 year old gave a big thumbs up and my husband said it is one of the best dishes I have ever made. Easy and very yummy. I will be making again for sure!
Made this dish last night and absolutely loved it! My man also loved it!! Definitely will be making again. Thank you.
Suzanne,
Thanks for letting me know. I am so glad you both liked this recipe!
-Pam
I have been making this for awhile. We love it and so does company. I always triple the sauce so I can put it on rice. It’s a party in your mouth.
Susie,
Tripling the sauce is a great idea! I’m so happy you enjoy this recipe. Thank you for taking the time to let me know.
-Pam