Zesty Chicken for Spring

Wow, what a beautiful week! We have been so spoiled by this wonderful March weather. I know our family frequented Dairy Queen a lot this week after numerous trips to the park. Although with my luck, it will be snowing on Opening Day. Ha!
This Monday’s featured recipe is so quick and easy that it has made its way into our rotation. Plus, I finally mastered the art of a perfect lemon sauce.
It has clean simple flavors — fitting for this spring weather. I found this recipe on For Love of Cooking Blog, adapted from Cooking Light (Jan/Feb 2011).
Lemon Chicken Saltimbocca

3 boneless and skinless chicken breasts, pounded thin
Sea salt and freshly cracked pepper, to taste
9 fresh sage leaves
6 slices of prosciutto
3 tsp olive oil, divided
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/2 tsp cornstarch
Fresh parsley, chopped
Lemon wedges (optional)

  1. Place the chicken breasts between two pieces of wax paper.
  2. Flatten the chicken to 1/2 inch thick with a mallet.
  3. Season both sides of the flattened chicken then place three sage leaves on each breast.
  4. Wrap two pieces of prosciutto on each chicken breast.
  5. Heat 3 teaspoons of olive a skillet over medium high heat.
  6. 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.
  7. Let the meat sit aside on a platter to rest.
  8. 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 minute or until slightly thickened, stirring constantly.
  9. Drizzle the sauce over each chicken breast. Serve immediately. Enjoy.
—Kim Fletcher, Parenting Program Volunteer

1 thought on “Zesty Chicken for Spring

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