Lemony Chicken Saltimbocca

January 14th, 2011

I have a small container herb garden that I keep on the lanai here in Florida.  I find it much more practical than planting herbs in the ground.  We just got our second or third hard freeze of the season and many of my herbs would not have survivied without the ability to bring them inside.  The sage would probably be fine on it’s own, but not the basil or parsley.  The one herb plant that is doing beautifully outside is my rosemary.  It is now a bush.  I will try to take a picture of it when the sun comes up.

But last night I used sage leaves in my chicken saltimbocca.  I have made this dish before but had forgotten how pretty it looks.  The paper-thin pieces of prosciutto wrap snuggly around the chicken and the sage leaves shine through.  The prosciutto clings on it’s own without the use of toothpicks and keeps the chicken moist while lending it a salty tang.  The sage leaves have an earthy flavor when you bite into them.  This is a great way to wake up a ho-hum chicken breast.

I served the chicken with braised kale and a baked sweet potato with cinnamon.  It might be better to serve it on a bed of pasta to absorb the juices from the lemon sauce.

LEMONY CHICKEN SALTIMBOCCA ( adapted from Cooking Light)

4 (4ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly slices prosciutto, 8 pieces
1 tablespoon olive oil
1/3 cup lower-sodium chicken broth
1/4 cup fresh lemon juice
1 teaspoon cornstarch

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 a large skillet over medium heat.  Add 1 tablespoon oil to pan and swirl to coat.  Add chicken to pan; cook for 2 to 3 minutes on each side or until done.  Remove chicken from pan; keep warm.

Combine broth, lemon juice and cornstarch in a small bowl; stir with a whisk until smooth.  Add cornstarch mixture to the pan; bring to a boil, stirring constantly.  Cook for 1 minute or until slightly thickened.  Spoon sauce over chicken.

Printable recipe

14 responses to “Lemony Chicken Saltimbocca”

  1. Prosciutto makes absolutely everything better. Love your saltimbocco Penny. A perfect meal for our cool weather.

    Also like the idea of keeping your herbs in the lanai. The cold weather would get them outside for sure.

  2. I saw this recipe in the latest Cooking Light and was immediately drawn to it too. It is on my list of things to make.

  3. What a nice dish this would make for company! This looks delicious, I’m always looking for a new chicken recipe. I’ve only had this done with veal or beef but I will try it with chicken – as we have a lot of chicken!


  4. That looks yummy! I love prosciutto.

  5. Big Dude says:

    This is the third time I’ve seen this dish blogged about in 10 days, so I must try it. Your entire plated meal looks delicious.

  6. bella (roz) says:

    Oh my goodness, since I love saltimbocca, prosciutto, chicken and lemon, then I know that I will love this. From Cooking LIght? Definitely has to be good. Thanks for sharing with us! Have a great weekend! Roz

  7. Donnie says:

    That sounds delicious and very doable. Thanks Penny.

  8. Pondside says:

    That looks delicious!
    I roasted a chicken from How Ease Is That – I think it’s called Jeffery’s Chicken – lovely, with garlic, onion and lemons.

  9. Rita says:

    These look fantastic; I did see them in the magazine; now I will pick up some proscutto and make some; thank you.

  10. love the flavors infused by wrapping your chicken with proscutto and the sage leaves plus the lemon juice.. Im salivating now just writing it haha.
    Have a great weekend Penny!

  11. I am living through the ho-hmu chicken experience myself right now. I’ve gotten into a terrible rut of seasoning with cayenne and red pepper flakes with a little lemon and pepper. Prior to that, I was a big fan of stuffing with prosciutto and pecans or black beans and cotija. Thanks for the post and the suggestions. PS – I think I am going to make your blueberry muffins again this weekend!

  12. Karen says:

    Mmm, I agree that it’d be great on pasta. I’ve always wanted to make this and never have. It’s on my list!

  13. Greetings – I found you through the Ocean Breezes blog! I just became your newest Follower, your blog looks very interesting, and I am looking forward to reading your posts!
    Best regards,
    P.S. And I forgot to say: This recipe looks delicious!!!!

  14. Barbara says:

    That’s beautiful Penny. Sage and chicken are naturals together and the lemon adds so much freshness to your dish. I’ve never made it and I will when the kids come next month. They’ll love it.

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