I am really excited with this month’s Cooking Light because I have found several recipes I want to make, starting with this one. This recipe was perfect to try with my new olive oil I received from Olivari. It’s a light and flavorful olive oil that is great to use with cooking or with finishing and flavoring dishes. I especially loved the pop-up spout in the cap. This recipe was quick and simple to make but tasted gourmet and delicious. I loved the look and taste the sage and prosciutto added to the chicken breasts and the lemony sauce was amazing. This chicken was a big hit with all of us, especially my husband, who really loved it!
- 3 boneless and skinless chicken breasts, pounded thin
- Sea salt and freshly cracked pepper, to taste
- 9 fresh sage leaves
- 6 slices of prosciutto
- 3 tsp olive oil (divided)
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1/2 tsp cornstarch
- Fresh parsley, chopped
- Lemon wedges (optional)
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!