Lemony Chicken Saltimbocca

Cover recipe- Cooking Light, Lemony Chicken Saltimbocca: Jan/Feb 2011

The Jan/Feb 2011 issue of Cooking Light features Chicken Makeover:  25 quick and easy weeknight inspirations.  Since families tend to gravitate most often to chicken for dinner over any other meat, this is a great feature to include.  The article boasts, “No more boring bird!  5 simple techniques with variations, and giving healthy weeknight cooking a New Year’s makeover.”  Recipes include things such as Hawaiian Chicken, Tandoori-Spiced Chicken, Sauteed Chicken with Sage Browned Butter and Coconut Chicken Fingers.

Interestingly enough, the chicken cover recipe isn’t drawn from the Chicken Makeover section.  Lemony Chicken Saltimbocca is included in a smaller feature called SuperFast 20-Minute Cooking:  Italian Flavors and More.  The premise of this feature is that simple ingredients create memorable weeknight dishes.  Read my notes below to see what I thought of the Lemony Chicken Saltimbocca.

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Lemony Chicken Saltimbocca

Yield: 4 servings (serving size 1 cutlet and 2 Tablespoons sauce)

Prep Time: 25 min + chill time

Cook Time: 8 min

Ingredients:

4 (4-ounce) chicken cutlets
1/8 tsp. 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

Directions:

1.  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.
2.  Heat a large skillet over medium heat.  Add 1 Tbsp. oil to pan, and swirl to coat.  Add chicken to pan; cook for 2 minutes on each side or until done.  Remove chicken from pan; keep warm.
3.  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.  Spoon sauce over chicken.  Serve with lemon wedges, if desired.

Tips:

*If you're not familiar with what "chicken cutlets" are, they're thin slices of chicken.  I can purchase cutlets at my local market, but if you don't have access to them-- you can always pound out breasts yourself until they are very thin.
*Fresh sage is a must for this recipe.  Don't substitute dried.
*I didn't bother with cutting the prosciutto into strips- just wrapped it around the chicken.
*I had some difficulty getting any kind of thickness out of the sauce.  Mine remained pretty liquidy.  Maybe a little more than a 1/2 tsp. cornstarch would have helped?
*This recipe cooks up very quickly, so you want to make sure you have your side dishes ready to serve.  I made a little bit of Parmesan risotto and a quick stir fry of broccoli, onions and pine nuts to go with this dish.
*The recipe boasts a 20 minute prep/cook time.  That's fairly accurate, except that you have to take into account your side dishes as well.  It certainly doesn't take more than 30 minutes to put together.
*An inside photo in the magazine shows the chicken being served with thin noodles.  These would be delicious tossed with a little bit of the sauce.

Nutritional Information per serving:
Serving size: 1 cutlet and 2 Tablespoons sauce
Calories per serving: 202
Fat per serving: 7.5g
Saturated Fat per serving: 1.5g
Sodium per serving: ,span class="sodium">560g
Fiber per serving: .2g
Protein per serving: 30.5g
Cholesterol per serving: 77mg
Carbohydrates per serving: 2.3g

Source:  Cooking Light, Jan/Feb 2011

The results:

My little one pulled out the sage leaves before eating (wouldn’t try them), but my husband and I thought the sage was delicious with the chicken and the prosciutto.

Did this recipe deserve the cover spotlight?

Yes! This was indeed a SuperFast supper, it was simple to prepare, and my family loved it.  The list of ingredients was short, though the home cook might not be so familiar with using fresh sage in dinner recipes, and prosciutto tends to be a little bit expensive.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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8 Responses to “Shrimp Cobb Salad”

  1. 1

    MangoMel — May 18, 2011 @ 11:46 am

    I have made this twice for dinner – but as you said, I changed quite a few things including using fresh corn, my own regular dressing, different spices on the shrimp and crumbling the bacon. The original recipe was a good springing board for making a great dinner.

  2. 2

    Aggie — May 19, 2011 @ 12:04 pm

    I’m so with you on the bagged vs fresh lettuce. I get tempted to buy the bagged when it’s BOGO but then end up throwing it away b/c it looks terrible and not at all crunchy. This salad looks amazing. I actually have fresh white corn right now too. I need to find some good shrimp and avocado. I would love this for dinner (SOON!).

  3. 3

    Maria — May 25, 2011 @ 9:17 am

    Love the avocado! Sorry it wasn’t a favorite!

  4. 4

    Jenny Flake — May 25, 2011 @ 9:51 am

    I am a huge cobb salad fan, guess it’s best we make our own :) Nice review!!

  5. 5

    Amanda — May 25, 2011 @ 10:04 am

    Your photo is beautiful and a salad is just what I need after our indulgent weekend in Atlanta! Too bad this one wasn’t a rave, but it definitely gives me a few ideas, great review! :)

  6. 6

    Cookin' Canuck — May 25, 2011 @ 4:19 pm

    I was drawn to this salad as soon as I saw it on the cover. Sorry to hear that it didn’t live up to the picture. I guess that means I’ll have to make my own version!

  7. 7

    Tracy — May 26, 2011 @ 9:18 am

    Sorry to hear this wasn’t so great! Your photo is lovely though. :-)

  8. 8

    Mrs. L — May 26, 2011 @ 2:55 pm

    I saw this and thought I’d make it. I like the idea of the salad so I might have to make it with the changes you suggested and maybe a few of the other suggestions.

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