Lemony Chicken Saltimbocca
(photo: John Autry)
For a special event dinner, or just because it’s Tuesday, try this fabulous, low-calorie entrée
Recipe by Sandy Gluck, Jan/Feb 2011 Cooking Light
4 (4-ounce) chicken cutlets
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
¼ cup fresh lemon juice
4 lemon wedges
1. Sprinkle chicken cutlets evenly with salt. I like to cover with plastic wrap and lightly pound with a meat tenderizing hammer to make the meat suppler. Place 3 sage leaves on each chicken cutlet, securing the sage in place with wooden toothpicks or butchers string.
2. Heat a large skillet over medium heat. Add 1 teaspoon oil to the skillet, swirling to coat pan. Add wrapped chicken cutlets to the pan; cook cutlets 2 minutes on each side or until the cutlets are done. Remove the cutlets from pan to a platter, and keep in a warm oven (200 degrees).
3. Combine chicken broth, lemon juice, and ½ teaspoon cornstarch in a small bowl; blend till smooth. Add cornstarch mixture and remaining 1 teaspoon extra-virgin olive oil to pan; bring to a boil, stirring constantly until desired thickness is achieved. Spoon over chicken.
Serves 4- Each serving is 1 cutlet and 2 tablespoons sauce.
Calories 202, Fat 75 g (sat 1.5, mono 4.3g, poly 0.9g), Protein 30.5g, Carb 2.3g, Fiber 0.2g, Sodium 560 mg (if sodium need to be reduced, omit prosciutto or reduce)
Serve with wilted spinach or Swisschard, and a complex carb such as quinoa, Farro, or wild rice.