Go Back
–+ servings
Lemony Chicken Saltimbocca
Print

Lemony Chicken Saltimbocca

Course Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 3 - 4
Author Pam - For the Love of Cooking / Original by Cooking Light

Equipment

  • Large skillet
  • Meat Thermometer

Ingredients

  • 3 chicken breasts, boneless, skinless
  • Sea salt and freshly cracked pepper, to taste
  • 9 fresh sage leaves
  • 6 slices of prosciutto
  • 1 tbsp olive oil
  • ½ cup chicken broth
  • ¼ cup fresh lemon juice
  • ½ tsp cornstarch
  • Fresh parsley, chopped
  • Lemon wedges, for serving

Instructions

  • Prepare the chicken by placing the chicken breasts between two pieces of wax paper. Flatten the chicken to 1/2 inch thick with a mallet.
  • Season both sides of the flattened chicken, then place three sage leaves on each breast. Wrap two pieces of prosciutto around each chicken breast.
  • Cook the chicken by heating the olive oil in a large skillet over medium-high heat. Once the pan and oil are hot, add the chicken and cook for 5 minutes until golden brown.
  • Flip the chicken over and cook for an additional 4-5 minutes or until the chicken is golden brown and cooked through according to a meat thermometer.
  • Let the meat rest on a platter.
  • Prepare the sauce by combining the chicken broth, lemon juice, and cornstarch in a small bowl and whisking until well combined.
  • Heat the large skillet over medium-high heat, then add the lemon juice mixture to the pan and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly.
  • Serve by drizzling the sauce over each chicken breast. Serve immediately. Enjoy.