20 Minute Chicken Saltimbocca
4 4oz chicken cutlets
1/8 tsp of Salt (or to taste)
12 fresh sage leaves
2 oz very thinly sliced prosciutto cut into 8 thin strips
4 tsps extra virgin olive oil, divided
1/3 cup fat free, lower sodium chicken broth
1/4 cup fresh lemon juice
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 skillet over medium heat. Add 1 Tbsp of oil to pan. Swirl to coat evenly. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.
Combine broth and lemon juice. Stir. Add to pan with 1 Tsp of oil. Bring to a boil. Cook for 1 minute or until slightly thickened. Spoon over chicken.
Serve over angel hair pasta or creamy polenta
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