Saltimbocca with Lemon and Sage

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Saltimbocca means “jump in your mouth” in Italian. This is elegant and delicious! Barb L.

Yield: 4 Servings


4 (4-6 oz) chicken cutlets

Pinch of salt

12 fresh sage leaves

2 oz (about 4 pieces) very thinly sliced prosciutto, cut into a total of 8 thin strips

4 tsp Flying Olive Lemon Extra Virgin Olive Oil

1/3 cup low sodium chicken broth

1-2 Tbsp fresh lemon juice

½ tsp cornstarch

Lemon wedges


Sprinkle the chicken cutlets with a pinch of salt. Place 3 sage leaves on each cutlet and wrap 2 prosciutto slices over and around the sage leaves on each cutlet. (The prosciutto doesn’t reach all the way around the cutlet, usually, so don’t worry).

Heat a large skillet over medium heat. Add 1 Tbsp Flying Olive Lemon Extra Virgin Olive Oil. Swirl to coat the pan.Carefully add the chicken to the pan and cook 2-4 minutes on the first side or until done. Carefully flip the chicken over. When the chicken is done, remove from pan and cover to keep warm.

Combine the broth, lemon juice, and cornstarch in a small bowl. Stir or whisk until smooth. Add the remaining 1 tsp of Flying Olive Lemon Extra Virgin Olive Oil. Add the cornstarch mixture to the pan. Bring to a boil, stirring constantly. Scrape up any browned bits in the bottom of the pan. Cook for 1 minute or until the sauce is slightly thickened. Taste and add more lemon juice if desired. Spoon sauce over the chicken. Serve with lemon wedges.

Inspired by a recipe in Cooking Light

Submitted by Barb L.