4 chicken cutlets (I used two chicken breasts, which I cut with my knife parallel to the cutting board to make two pieces of the same size, but thinner)
salt and pepper to taste
12 fresh sage leaves
4 ounces thin proscuitto – 8 slices (the recipe calls for 2 ounces, I used 4)
1/3 cup chicken broth
1/4 cup lemon juice
1/2 tsp cornstarch
Place two slices of prosciutto on a cutting board, next to each other. Place a chicken cutlet on top, intersecting the pieces. Lay 3 sage leaves on top of the cutlet. Wrap the prosciutto up onto the top of the cutlet. Repeat for all cutlets. Heat the pan with some olive oil. Season the cutlets with salt and pepper and place seam up in the pan. Cook about 5 minutes on medium heat, then flip. Continue cooking until they reach 165 degrees. Remove from pan. Mix chicken broth, lemon juice, and cornstarch together then pour into the hot pan, scraping up bits stuck to the pan. Stir until the sauce thickens then pour over the chicken.
The leftovers are fantastic the next day in a salad or on a sandwich. This would also be good with a teaspoon of Dijon mustard added into the sauce. It’s super simple, but looks really pretty with the sage leaves under the prosciutto.
This is a great quick weeknight dish that feels a lot more fancy than it is. It is from November Cooking Light (with a few tweaks). Chicken Saltimbocca 4 chicken cutlets (I used two chicken breasts, which I cut with my knife parallel to the cutting board to make two pieces of the same size, … Read more