Lemony Chicken Saltimbocca
- 6 Chicken cutlets
- 1/8 t salt
- 12 Fresh sage leaves
- Prosciutto
- 4 t evoo
- 1/3 cup chicken broth
- 1/4 cup lemon juice
- 1/2 t cornstarch
- 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. 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. 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.
chicken cutlets, salt, sage, evoo, chicken broth, lemon juice, cornstarch
Taken from www.epicurious.com/recipes/member/views/lemony-chicken-saltimbocca-51347841 (may not work)