Lemony Chicken Saltimbocca
Came home from visiting with my crew of culinary whizes inspired to diversify our weekly meal plan. I cook every night but we've gotten into the habit of having the same dishes every week. Fajitas, homemade pizza, veggie or shrimp stir-frys, and spaghetti -- or a variation on the dish. This week I'm planning a more adventurous menu! Don't worry though I'm not planning anything particularly time-consuming, costly or caloric. Tonight we had (and loved) a dish I found in Cooking Light (amazing resource for healthy cuisine).Lemony Chicken Saltimbocca
Serve over a bed of angel hair pasta or polenta to catch all the sauce.
4 (4 oz) chicken cutlets
1/8 tsp. salt
fresh sage leaves ~ 10 or 12
2 oz very thinly sliced prosciutto into 8 thin strips
4 tsp olive -oil, divided
1/3 c fat free low sodium chicken broth
1/4 c fresh lemon juice
1/2 tsp cornstarch
Lemon wedges, optional
Preparation
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 tablespoon 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.
Nutritional Information
Calories:
202
Fat: 7.5g (sat 1.5g,mono 4.3g,poly 0.9g)
Protein: 30.5g
Carbohydrate: 2.3g
Fiber: 0.2g
Cholesterol: 77mg
Iron: 1.1mg
Sodium: 560mg
Calcium: 18mg
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