Chicken Saltimbocca
Ingredients
- 1-1/4 tsp salt, divided
- 6 (4 oz.) chicken cutlets
- 18 fresh sage leaves
- 6 thin slices of prosciutto, each cut in half lengthwise
- 1 tbsp olive oil
- 2/3 cup chicken stock
- 1/4 cup dry white wine
- 3 tbsp fresh lemon juice
- 1 tsp cornstarch
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 tsp ground black pepper
- Chopped parsley and lemon wedges, for garnish
Instructions
- Sprinkle 1 teaspoon of salt over both sides of the cutlets. Top each cutlet with 3 sage leaves. Wrap 2 strips of prosciutto around each cutlet, securing the sage leaves in place.
- Heat the oil in a large skillet over medium heat. Add 3 wrapped cutlets to the skillet and cook 2 to 3 minutes on each side or until cutlets are cooked through. Transfer the cooked chicken to a platter; cover with foil to keep warm. Repeat with the remaining wrapped cutlets. Remove skillet from heat.
- Whisk together the stock, wine, lemon juice, and cornstarch in a small bowl until smooth.
- Melt the butter in the same skillet over medium heat. Add the garlic; cook 30 seconds, scraping any browned bits from the bottom of the skillet. Stir in the broth mixture and the remaining 1/4 teaspoon salt and black pepper. Bring to a boil; cook 2 minutes or until the sauce is slightly thickened, stirring constantly.
- Spoon the sauce over the cutlets. Garnish with chopped parsley and lemon wedges, if desired.
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