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.