It's yet another recipe that reminds you, simple ingredients and basic techniques are all it takes for a winning dish - another duh moment.
The magazine says 20 minute cooking. I'd leave 45 for prep and cooking.
Lemony Chicken Saltimbocca
Ingredients
* 4 (4-ounce) chicken cutlets [I cut boneless skinless breasts into cutlets.]
* 1/8 teaspoon salt
* 12 fresh sage leaves [fresh preferred, but dried works okay]
* 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
* 4 teaspoons extra-virgin olive oil, divided
* 1/3 cup fat-free, lower-sodium chicken broth
* 1/4 cup fresh lemon juice [juice of one lemon]
* 1/2 teaspoon cornstarch
* Lemon wedges (optional)
Preparation
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 place.
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. 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 teaspoon 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. Serve with lemon wedges, if desired.
From Cooking Light magazine.
