This one was really good. The prosciutto was sliced so thin, it kept tearing. But I managed. I used thin cutlets and they cook quickly so the prosciutto didn't get crispy, which I think I would have preferred, but we enjoyed this one. It has a lot of flavor and I would definitely make it again. Makes a nice presentation on the plate because you can see the sage leaves through the prosciutto. In our house sage is definitely under-rated and under-used, but I liked it, so I think it'll start showing up more often. I may just have to get a sage plant for the garden!
Lemony Chicken Saltimbocca
Source: Cooking Light, January-February 2011
adapted by There's Always Thyme to Cook
4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup chicken broth
1/4 cup fresh lemon juice (about 2 large lemons!)
1/2 teaspoon cornstarch
lemon wedges (optional)
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. 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. 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.
Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share!