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.

17 Responses to “Chocolate- Mint Bars”

  1. 1

    Tracey — March 10, 2011 @ 7:58 pm

    I love the chocolate/mint combo so these look fantastic to me! Even better that it’s a CL recipe :)

  2. 2

    Cookin' Canuck — March 11, 2011 @ 9:09 am

    These sounds like a wonderful, lightened-up treat to indulge in. Perfect for St. Paddy’s Day.

  3. 3

    A Bowl Of Mush — March 11, 2011 @ 9:32 am

    Ooh I want one now! Yum!!

  4. 4

    Jenny Flake — March 11, 2011 @ 9:35 am

    That last photo is so gorgeous! making me want a mint bar asap!!

  5. 5

    Sandra Simmons — March 11, 2011 @ 9:48 am

    THANK YOU for posting the WW points! I would love to make this but 7 is steep and would just multiply since I would probably eat the whole pan!

  6. 6

    Tracy — March 11, 2011 @ 9:53 am

    Perfect for St. Patty’s Day! Yum!

  7. 7

    Laurel — March 11, 2011 @ 4:02 pm

    These look so delicious, and pretty! We’re featuring all things GREEN this week on the M&T Spotlight and I’d love for you to submit this. http://www.makeandtakes.com/spotlight

  8. 8

    Evan Thomas — March 12, 2011 @ 5:12 pm

    Yum! I would hope for a fudgier brownie but even so these sound terrific. I made a recipe similar to this back in January. Dare I say they were my favorite brownies ever?

  9. 9

    Brian @ A Thought For Food — March 12, 2011 @ 5:22 pm

    One of my favorite things that my mom makes is a chocolate mint bar… that’s exactly like this.

    I just read your note that said that they’re good cold… YES! We always kept them in the freezer. It’s so much better that way.

  10. 10

    bridget {bake at 350} — March 12, 2011 @ 5:23 pm

    Oh, I’m so craving chocolate and mint right now. Have something planned for next week, but it’s not light….and it SHOULD be; I’m *trying* to be good! ;) Darn those WW points!

    Happy St. Patrick’s Day, Lori!

  11. 11

    Barbara | VinoLuciStyle — March 12, 2011 @ 8:03 pm

    I’ve been making a non light version of these for holiday gift baskets for yeasr. I’m anxious to try these and see the difference.

    One thing; that top layer used to be a problem until I started using a warm knife. Dip your knife into very hot water before slicing the squares, it should help to keep it from cracking without having to let the dessert warm up.

  12. 12

    grace — March 13, 2011 @ 12:09 am

    bliss. yes, these are perfect for good ol’ st patty’s day, but they’re more than welcome in my belly any day. :)

  13. 13

    anjali — March 14, 2011 @ 12:02 am

    These look so delicious! I have a feeling I’ll be making these someday soon.

  14. 14

    Jeannie — March 17, 2011 @ 10:29 am

    looks so good! I am so drooling !

  15. 15

    Heather — April 17, 2011 @ 10:29 am

    Made this yesterday and I must say it’s delish!!!!!! Cannot stop eating this and I still need to bring it to my moms for Sunday dinner!!

  16. 16

    WEndy Moor — December 17, 2011 @ 10:19 pm

    THESE ARE SO GOOD. My sister made them last year. Couldn’t believe they were “light.” So glad I found this recipe :)

  17. 17

    Pat Kachold — December 20, 2013 @ 10:17 pm

    I call them Frango Mint Bars. They are one of my must bake Christmas bars.
    I’ve been making these for at least 20 years. Don’t remember where the recipe came from but they are a seasonal favorite of mine. I do make them on special occasions When asked. Everyone should have this recipe in their recipe box.
    Yummy

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