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Lemony Chicken Saltimbocca


By I Can Cook That (Visit website)



I have quite the aversion to pig products (pork, ham, pancetta, etc) and my poor boyfriend usually just has to suffer through dinner without these ingredients.  But the January/February issue of Cooking Light had a recipe for Lemony Chicken Saltimbocca that looked delicious, so I decided to finally treat him to a little bit of prosciutto. (I hope he doesn?t get used to this!)Ingredients:4  (4-ounce) chicken cutlets1/8  teaspoon  salt12  fresh sage leavesExtra dried sage (if you want a bit more sage taste)2  ounces  very thinly sliced prosciutto, cut into 8 thin strips4  teaspoons  extra-virgin olive oil, divided2/3  cup  fat-free, lower-sodium chicken broth1/2  cup  fresh lemon juice1 teaspoon  cornstarch4 oz angel hair pasta 


Cook pasta according to directions on box. Drain and set aside.

Season the chicken with salt. Place three sage leaves on each cutlet.  Add dried sage (optional). Wrap 2 prosciutto slices around each cutlet to keep the sage leaves in place.

 
Heat a sauté pan over medium heat. Add one tablespoon oil and add chicken. Cook for 2 minutes on each side, using a spatula or tongs to flip the chicken. Remove chicken from pan and keep warm.


Combine the chicken broth, lemon juice and corn starch. Stir with a whisk until smooth.  Add to sauté pan with 1 teaspoon oil and bring to a boil. Cook for 1 minute, stirring constantly with a whisk. Spoon over pasta and chicken.

Finished Dish

This had so much more flavor than I was expecting. This dish looks more difficult that it really is because of the wrapped prosciutto. The only difference between the original recipe and my dish was that I doubled the sauce amount. Next time I might add a bit of zest to up the lemony flavor. 

This is something you can make your own. Add capers, provolone cheese, or fresh cherry tomatoes. Serve with a side of spinach, broccoli, or asparagus. All of these additions would be great!


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