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Lemony Chicken Saltimbocca

Lemony Chicken Saltimbocca

I am really excited about 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 the 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!

How to Make Lemony Chicken Saltimbocca:

Adapted recipe and photos by For the Love of Cooking.net
Original recipe Cooking Light ~ Jan/Feb 2011
Ingredients:
  • 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)

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.
Lemony Chicken Saltimbocca
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 3 minutes until golden brown; flip the chicken over and cook for an additional 3-4 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.
Lemony Chicken Saltimbocca
 

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25 Comments

  1. 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

  2. This looks delicious and simple! I made your Southwestern Goulash this week, and it was incredible! I'll be making this one too!

  3. what a classy dish! and i must say, i don't find the dish endlessly amusing, but rather endlessly appetizing! 🙂

  4. 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?

  5. 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…)

  6. 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.

  7. 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.
    🙂

  8. 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!

  9. Made this dish last night and absolutely loved it! My man also loved it!! Definitely will be making again. Thank you.