s LEMONY CHICKEN SALTIMBOCCA *****
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s LEMONY CHICKEN SALTIMBOCCA *****
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Ingredients
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Instructions *** 7-2-13 easy and great!!! used chicken breasts cut in half across.. *** 6-13-2011 very good, pretty easy *** YIELD: 4 servings (serving size: 1 cutlet and 2 tablespoons sauce) TOTAL:19 MINUTES COURSE: Main Dishes Ingredients 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 fat-free, lower-sodium chicken broth 1/4 cup fresh lemon juice 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. Nutritional Information Amount per serving Calories: 202 Fat: 7.5g Saturated fat: 1.5g Monounsaturated fat: 4.3g Polyunsaturated fat: 0.9g Protein: 30.5g Carbohydrate: 2.3g Fiber: 0.2g Cholesterol: 77mg Iron: 1.1mg Sodium: 560mg Calcium: 18mg Cooking Light JANUARY 2011 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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