Lemony Chicken Saltimbocca
4 (4 oz.) chicken cutlets
1/8 tsp. salt
12 fresh sage leaves
2 oz. very thinly sliced prosciutto, cut into 8 thin strips
4 tsp. extra-virgin olive oil, divided
1/3 c. fat-free, lower-sodium chicken broth
1/4 c. fresh lemon juice
1/2 tsp. cornstarch
Lemon wedges (optional)
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 (3 teaspoons) 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 with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 7.5g
Saturated fat 1.5g
Dietary fiber 0.2g