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
Printable Recipe
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!
Check out The Great Cooking Magazine Challenge at Kitchen Bouquet, the March 2011 edition!
I've never used sage leaves in a recipe so don't even know what taste fresh ones impart to a dish. This sure does make a nice presentation.Thanks for sharing!
ReplyDeleteI agree...I like sage and don't know why we don't use it more often!
ReplyDeleteI hate to tell you how old some of my magazines are, and how many post-its I have stuck in them.
This dish looks marvelous, Carol.
I love fresh sage. It's especially good with roasted vegetables, when it gets all crispy. Yum. Sage is so easy to grow. The dinner looks so good.
ReplyDeleteWhat a great recipe. I can't wait to try this when the sage starts to grow in my garden. At this rate, it won't be anytime soon, it's snowing today!
ReplyDeleteI looked at this recipe in Cooking Light over and over and have been wanting to try it but now I am definitely going to make this, thanks, it sounds delicious!
ReplyDeleteThe magazine challenge is such a good idea!! I too have stacks of cooking magazines and stacks of torn out recipes :)
ReplyDeleteI always love lemon flavored chicken. And your presentation, is just wonderful.
ReplyDeleteCruise Pictures
My experience with sage is pretty much limited to the dried stuff that I use for stuffing...this looks so fresh and yummy, will definitely try the fresh leaves soon :)
ReplyDeleteThis looks delicious. I have always loved the word 'saltimbocca' - sounds like something from a spa resort menu!
ReplyDeleteAh, saltimbocca is so nice. This sounds like a very fresh tasting dish with the lemon.
ReplyDeleteLooks delicious, Carol. I use sage more than almost any herb, other than thyme. I love it with pork as well as chicken.
ReplyDeleteI love sage with lemon!! This recipe sound so good!
ReplyDeleteThat looks good - I have not tried sage and lemon.
ReplyDeleteThis looks so fresh, light and flavoursome!
ReplyDeleteThis is very new to me. I'm not even sure how you say the title. But I love the idea of combining chicken with fresh sage and prosciutto.
ReplyDeleteThis one looks good and healthy! Pretty too :-) I've seen Saltimbocca on a menu before but never tried it - not sure why though with these ingredients! Glad you got to play along. I know you have a few more you want to try!!
ReplyDeleteThis recipe looks delicious! And I love sage as well! Thanks for stopping by for The Saturday Skinny today!Hope you're enjoying your weekend so far.
ReplyDeleteThis indeed looks like a very light yet delicious meal...!
ReplyDeleteLooks tasty!
ReplyDeletelove lemony flavour when added to chicken and fish or just about any thing :), looks simple and delicious dinner
ReplyDeleteYou just made me hungry! As usual! :)
ReplyDeleteI made this for David's birthday for the first time and we've had it a couple of more times since then. It has become one of our favorite ways to have chicken. I, too, haven't cooked very much with sage before I made this dish; but, we love it. I went ahead and got a plant recently. I am anticipating using it quite a bit going forward. :)
Looking good and sounds wonderful. I like the taste of sage also...
ReplyDeleteI cook a lot with sage lately and this chicken must have been very aromatic!
ReplyDeletealways love chicken and wanna be try your recipe for weekend lunch. Thanks for share your recipe
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Saltimbocca is one of my favorite dishes to order out! I love how lemony you've made it here...I'm absolutely drooling just thinking about that tangy delicious flavor!
ReplyDeleteHm, it sounds tasty, lemon and pasta is a fantastic combination :) Ever since I went vegetarian, I have not found a sub for the salty taste of prosciutto or bacon :/
ReplyDeleteI love lemon in anything so this looks great to me.
ReplyDeleteYum! This dish is great with fried sage and the cipriani paperdelle pasta!
ReplyDeleteWe love this, very light!
ReplyDeleteYou are a cooking fool! New posts everyday!
Haven't make chicken saltimbocca in ages; what a great idea of adding prosciutto. Keeping this for future cooking; Thank you Carol.
ReplyDeleteRita
I forgot to tell you how I enjoy a blogger that has no word verification.
ReplyDeleteRita
Looks yummy. I love how you plated it.
ReplyDeleteOh, this looks and sounds so yummy! I love anything with lemon!
ReplyDeleteWhat a great-looking entree! I agree -- I think lemon makes almost anything better!
ReplyDeleteI always make either veal or chicken saltimbocca when my sage grows in the summer...it is really so flavorful! I am very behind on looking at my food magazines ..life has been so busy lately!
ReplyDelete