adventures of an american housewife in the south of france

Lemony Chicken Saltimbocca

This decadent dish was featured on the cover of the January/February issue of Cooking Light and I have been eyeing it for weeks.  A slightly "healthier" version of the traditional saltimbocca, this recipe does not call for cheese or dredging the meat in flour and frying in a lot of oil.  Instead it relies on the saltiness of the thinly sliced prosciutto and the tangyness of the lemon to create a rich flavor.  

this. was. so. good.

The recipe calls for chicken cutlets and I had chicken breasts in my fridge.  I wondered if there was a big difference, so I asked my butcher at Whole Foods.  He told me that a chicken cutlet is basically a chicken breast, sliced very thin.  Well that was easy enough!  I simply cut the breast in half lengthwise and made 4 "cutlets" instead of 2 breasts, just as the recipe required.  

Rather than just spoon the lemon sauce over the chicken as the directions suggested, I made half a box of thin spaghetti and stirred it into the sauce in the same pan as I cooked the chicken.  The combination was delightful!  The Hub and I enjoyed this meal with a Hungarian, dry white wine from our wine club.  I think any light Sauvignon Blanc or Fumé Blanc would pair perfectly with this dish.

You'll Need

  • 4  (4-ounce) chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
  • 1/8  teaspoon  salt
  • 12  fresh sage leaves
  • 2  ounces  very thinly sliced prosciutto, cut into 8 thin strips
  • 4  teaspoons  extra-virgin olive oil, divided
  • 1/3  cup  fat-free, lower-sodium chicken broth
  • 1/4  cup  fresh lemon juice
  • 1/2  teaspoon  cornstarch
  • Lemon wedges (optional)
  • Angel hair pasta


1. Cook pasta according to directions.  

2.  While pasta is cooking, sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 1-2 prosciutto slices (depending on how wide they are.  Mine were very wide so I only used 1 per cutlet) around each cutlet, securing sage leaves in place.  

3. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 5 minutes on each side or until done. Remove chicken from pan; keep warm.  

4. 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.  

5.  Stir angel hair into the sauce.  Plate pasta and place chicken on top.  Serve with lemon wedges, if desired. 

ready to be wrapped in prosciutto



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