I had chicken saltimbocca for the first time on a trip to Yellowstone and LOVED it. I've ordered other places since. I am going to try making this myself. This is from Cooking Light Magazine so I am guessing it will be WW friendly which is good because I am spending quality time with the WW program these days. I won't have decent fresh sage until deep into spring but I dried some of what I grew late summer and will use that in the meantime.
4 chicken cutlets
1/8 tsp. salt
12 fresh sage leaves
2oz. very thinly sliced prosciutto, cut into 8 thin strips
4 tsp. olive oil, divided
1/3 C. low sodium chocken broth
1/4 C. fresh lemon juice
1/2 tsp. corn starch
Lemon wedges (optional)
Spinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
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.
Combine broth, lemon juice, and corn starch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 tsp. olive oil to pan; bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thickened, stirring contantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.
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