Lemony Chicken Saltimbocca

This one really hit the spot. We ended up making it twice in a few week span. We used whole wheat angel hair and had trouble finding fresh sage, so used dried. I'd prefer fresh herbs, but I think it worked out well.

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.