Lemony Chicken Saltimbocca

In Italian, saltimbocca means "jump in the mouth," an apt description for a quick dish layered with rich, salty prosciutto. The classic version consists of pounded veal rolled up with prosciutto and sage, and then cooked in a Marsala butter sauce. The only difference here is chicken instead of veal and a lighter, brighter lemon sauce.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sprinkle chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

Step 2

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; cook 2 minutes on each side or until done. Remove chicken from pan; keep warm.

Step 3

Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.