“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 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%
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