Ingredients for Lemony Chicken Saltimbocca
- 4 boneless, skinless chicken breasts, cut in half horizontally (about 1 inch thick)
- 1/2 teaspoon salt
- Fresh Sage Leaves
- Prosciutto
- Extra Virgin Olive Oil
- Low Sodium Chicken Broth
- Fresh Lemon Juice
- 1 teaspoon cornstarch
- Lemon Wedges
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemony Chicken Saltimbocca? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemony Chicken Saltimbocca
- Season chicken cutlets evenly with 1/2 teaspoon salt.
- Place 3 sage leaves on each chicken cutlet.
- Wrap 2 slices of prosciutto around each cutlet, securing the sage leaves inside.
- Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat.
- Add the wrapped chicken cutlets to the skillet.
- Cook the cutlets for 2-3 minutes per side, or until cooked through and the prosciutto is crispy.
- Remove the chicken cutlets from the skillet and set aside on a plate to keep warm.
- In a small bowl, whisk together 1/2 cup chicken broth, 2 tablespoons lemon juice, and 1 teaspoon cornstarch until smooth.
- Add the cornstarch mixture and the remaining 1 teaspoon of olive oil to the skillet.
- Bring the mixture to a boil, whisking constantly.
- Reduce heat and simmer for 1 minute, or until the sauce has slightly thickened.
- Pour the sauce over the chicken cutlets.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
2g
Fat
6g
Carbs
0g
