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.

5 Responses to “Beer- Braised Beef with Onion, Carrot and Turnips”

  1. 1

    noble pig — January 14, 2010 @ 9:28 am

    Yeah, I think chuck has to be cooked longer and when all the fat is trimmed it’s hard to get it tender. But it looks pretty.

  2. 2

    Katie — January 14, 2010 @ 9:41 am

    I am glad you tried this. It was on my list of to tries. I will now be taking it off. I am not a big fan of turnips and was going to try something new! Thanks for reviewing.

  3. 3

    Phoo-D — January 14, 2010 @ 8:56 pm

    I agree with Noble Pig – chuck should be cooked longer. 3-4 hours would be probably be more appropriate. What a bummer that it didn’t turn out! Braised meats are one of our favorite winter meals.

  4. 4

    Tracey — January 16, 2010 @ 9:40 pm

    I had a similar problem with tough meat with a chili recipe I tried recently. Sorry this one didn’t work out for you – it does look really good!

  5. 5

    Cynthia — January 20, 2010 @ 1:51 pm

    Thanks your insights and comments about this dish – very useful. As for me, I’d have cooked it in a pressure cooker but I guess the whole point is to make it as they suggest right?

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