Lemony Chicken Saltimbocca


A few days ago, I decided to make an attempt at limiting the amount of carbs (aka pasta and pizza) that I consume, in hopes that it will give me more energy and help me feel less lethargic throughout the day. If you’ve been following my blog for a while, you know this isn’t my first attempt to eat healthier. It will usually last a couple of weeks, I’ll get bored, and go back to my Italian eating habits.

In an effort to make this stick, I picked up Cooking Light’s The New Way to Cook Light cookbook. It has some amazing, savory, easy to make meals, that make me think eating healthy won’t be so bad. I was so impressed with the first recipe I tried out of this book – a lemon chicken with sage and prosciutto, so you can guess you’ll probably be seeing a few recipes from this book in the next couple of weeks.


4 (4-ounce) chicen cutlets (I used 6 chicken thighs instead)

1/8 tsp salt

12 fresh sage leaves

2 ounces very thinly sliced prosciutto, cut 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)

Recipe (202 calories per serving)

Sprinkle chicken with salt. Place sage leaves on each piece of chicken, and wrap two prosciutto slices around each piece.

Heat 1 tbsp of oil over medium in a large skillet, swirl to coat. Add chicken to pan, and rotate for 2 minutes on each side until internal temperature of chicken reaches 165 degrees F. Remove from pan, keep warm.

Whisk together broth, juice and cornstarch. Pour into pan and bring to a boil, stirring constantly for one minute, or until thickened.

Pour sauce over chicken, serve with lemon wedges and asparagus if desired.

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