Lemony Chicken Saltimbocca – a delicious recipe with Chicken cutlets, salt, sage, evoo, chicken broth, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Sprinkle chicken with salt. Place 3 sage leaves on each cutlet; wrap w prosciutto slices around each cutlet, securing the sage in place.
2
2. Hear a large skillet over medium heat. Add 1 T oil and swirl to coat pan. Add wrapped chicken to the pan; cook for 2 minutes on each side. Remove the chicken cutlets to a platter and keep warm.
3
3. Combine chicken broth, lemon juice and 1/2 t cornstarch in a small bowl; stir with a whisk until cornstarch mixture is smooth. Add cornstarch mixture and remaining 2 t evoo to pan; bring to a boil, stirring constantly with a whisk . Cook for 1 minute or until the mixture is slightly thickened, stirring constantly. Spoon sauce over chicken.
332
kcal
Calories
7
g
Fat
13
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 Chicken cutlets, 1/8 t salt, 12 Fresh sage leaves, Prosciutto, and more.
Yes, Lemony Chicken Saltimbocca falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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