2 ounces thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons olive oil
1/3ed cup low sodium chicken broth
1/4th cup lemon juice
1/2 teaspoon cornstarch
Sprinkle the chicken evenly with salt. Place 3
sage leaves on each cutlet. Wrap two prosciutto
slices around each cutlet, securing the sage
leaves in place.
Heat a large skillet over medium heat. Add 1
tablespoon olive oil, swirl to coat. Add chicken
to pan, cook 2 minutes on each side, or until
done. Remove chicken from pan; keep warm.
Combine broth, lemon juice and cornstarch in a
small bowl, add to pan with the remaining olive
oil. Bring to boil, stirring constantly. cook
for one minute or until slightly thickened.
Spoon sauce over chicken. Serve with lemon
wedges if desired.
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