Tuesday, November 20, 2012

Lemony Chicken Saltimbocca

On my way back from Italy, I was reading my Cooking Light and came across this recipe for Lemony Chicken Saltimbocca.  It looked delicious, and since Saltimbocca is one of my favorites, I decided that I was going to make this for all of you.  It is a pretty simple recipe and one that I loved. 

Lemony Chicken Saltimbocca


4 4 oz chicken cutlets ( I used 4 large breasts sliced in half to make them thinner)
1/8 tsp salt (I just sprinkled it on the chicken and didn't measure)

24 sage leaves
2 ounces sliced prosciutto cut into 8 strips ( I used 3 packages of proscuitto which has 6 pieces in each package and I wrapped 2 pieces around each breast)
4 tsp olive oil divided ( I used 2 TB per pan)
1/3 cup chicken broth (I used 2/3 cup)
1/4 cup fresh lemon juice ( I used 1/2 cup) (this was too lemony so I would just use 1/3 cup of lemon juice)
1/2 tsp cornstarch (I used 3 tsp)
4 lemon wedges optional (I cut them and forgot to use them).
Shaved Parmesan Cheese


First thing to all of you.  The changes I made are in blue.  I was making this for 6 people, so I doubled some ingredients and just changed others. One reminder, my lemon sauce was a little too tart, so I would cut this to 1/3 cup lemon juice.

I sliced my chicken in half to make them thinner while cooking.  Sprouts breasts are huge.  Four breasts weighed two pounds.

Sprinkle each breast with salt.

Then lay 3 sage leaves on each chicken breast.

Wrap 2 pieces of prosciutto around each chicken breast.

Put olive oil in 2 frying pans, and heat over medium heat, then add your chicken breasts.

Cook for 7 minutes on each side, and prosciutto is browned.

While the chicken is cooking mix chicken broth, lemon juice in a bowl. 

Whisk cornstarch into chicken broth mixture.

Once chicken is cooked remove from pan.

I added the drippings from the one pan to the other.

Then over medium heat I added the chicken broth mixture to the pan drippings.

Stir constantly until boiling.  Keep cooking stirring constantly until the sauce is thickened.

Pour sauce over chicken

Sprinkle with Parmesan Cheese

Your done.  Time to serve dinner.

Serves 8

I served this with bow tie pasta, and it was delicious.  

I hope that you enjoy this recipe.  I love it.  I always love hearing from you, so send your comments.


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  1. That looks delicious Debi! I have never used prosciutto. Did it stay wrapped around the chicken pretty good through browning? My mother in law loves lemon anything and I think I will try to make this for her! Thank you for sharing it!

    1. Hi Danni,
      This is pretty easy to make. The proscuitto did stay wrapped around the chicken while browning. The lemon sauce is delicious. Let me know what you and your mom think of the recipe.
      Thanks for visiting.

  2. Thanks for hosting! Have a great thanksgiving! :-)

    1. I'm so happy that you came by. I hope you had a great Thanksgiving also.

  3. I had to pin this because my hubby would *LOVE* to eat this. Thanks for linking up!

    1. Hi Diana,
      Thanks so much for pinning and I hope your husband loves it as much as we did. It was delicious. Thanks for hosting and visiting.

  4. I looooooove prosciutto-wrapped chicken, but I've never tried it with lemon before. Pinning! :)

    1. Nicky,
      The sauce is similiar to the sauce on chicken piccata. Thanks so much for pinnning. I hope that you like the chicken. Thanks so much for visiting and have a great week.

  5. Thanks for the share, it does look delicious and I bet the bowtie pasta was just the right touch of neutral!


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