Lemony Chicken Saltimbocca

lemony-chicken-saltimbocca

Ingredients:

  • 4 (4-ounce) chicken cutlets
  • ⅛ teaspoon salt
  • 12 fresh sage leaves
  • 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
  • 4 teaspoons extra-virgin olive oil, divided
  • ⅓ cup fat-free, lower-sodium chicken broth
  • ¼ cup fresh lemon juice
  • ½ teaspoon cornstarch
  • 4 lemon wedges (optional)

Directions

  1. 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.
  2. Heat a large skillet over medium heat. Add 1 tablespoon 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.
  3. 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. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Nutritional Value

Calories 202
Fat 7.5 g
Satfat 1.5 g
Monofat 4.3 g
Polyfat 0.9 g
Protein 30.5
Carbohydrate 2.3 g
Fiber 0.2 g
Cholesterol 77 mg
Iron 1.1 mg
Sodium 560 mg
Calcium 18mg