“Saltimbocca” is Italian for “jump in the mouth” which describes this dish by Cooking Light perfectly! Lean chicken cutlet marries well with woodsy sage, bright lemon and salty prosciutto. Pair this protein-packed dish with a small side salad and your choice of grains for a complete meal.
Lemony Chicken Saltimbocca
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 (certified gluten-free if necessary)
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch (certified gluten-free if necessary)
- Lemon wedges (optional)
Directions
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.
Nutrition Information
Serves: 4 | Serving Size: 1 cutlet + 2 tablespoons sauce
Per serving: Calories: 201; Total Fat: 11g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 68mg; Sodium: 671mg; Carbohydrate: 2g; Dietary Fiber: 1g; Sugar: 0g; Protein 26g
Nutrition Bonus: Potassium: 229mg; Iron: 7%; Vitamin A: 2%; Vitamin C: 13%; Calcium: 2%
Find more low-calorie dinner meals like this from the new Cooking Light Diet, where you can lose weight without giving up the foods you love. Learn more at CookingLightDiet.com. Follow Cooking Light on Facebook and Pinterest for more daily recipe inspiration.
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