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Lemony Chicken Saltimbocca

lemony chicken

Chicken can get boring, but that's why you spice it up with something like prosciutto and fresh sage! This dish was full of flavor and fairly simple to make for a weeknight meal. There's a lemon sauce that gets drizzled on top that really gives it a nice zing. Even though the recipe called for 3 pieces, I was able to get 4 out of it and there was still plenty of sauce with the measurements below. I just bought two normal chicken breasts and sliced them through the middle to make 4 breasts. This dish was even better for leftovers. I served this with wild rice so that it could soak up the lemony sauce (not pictured). Enjoy! Ingredients:

3 boneless and skinless chicken breasts, pounded thin

Sea salt and freshly cracked pepper, to taste

9 fresh sage leaves

6 slices of prosciutto

4 tsp olive oil (divided)

1/2cup chicken broth

1/4 cup fresh lemon juice

1/2 tsp cornstarch

Fresh parsley, chopped (optional, for garnish)

Lemon wedges (optional)


Place the chicken breasts between two pieces of wax paper. Flatten the chicken to 1/2 inch thick with a mallet, or you can buy thin sliced chicken breasts, or slice a thicker breast in half. Season both sides of the flattened chicken then place three sage leaves on each breast. Wrap two pieces of prosciutto on each chicken breast. Heat 3 teaspoons of olive a skillet over medium high heat. Once the pan and oil are hot, add the chicken and cook for 3 minutes until golden brown; flip the chicken over and cook for an additional 3-4 minutes or until the chicken is done. Let the meat sit aside on a platter to rest. Combine the chicken broth, lemon juice, and cornstarch together in a small bowl and whisk until well combined. Place the skillet over medium high heat then add the lemon juice mixture to the pan and bring to a boil. Cook for 1-2 minutes or until slightly thickened, stirring constantly. Drizzle the sauce over the chicken breast. Serve immediately.


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