Lemon Chicken Saltimbocca

Traveling for 3 weeks is pretty exhausting. The hubs and I enjoyed our time visiting my family in Cleveland, but then we had to head up to Montreal because I had a conference for work. Unfortunately a few days before we left Cleveland, I sprained my ankle. My right ankle is totally shot. I’ve sprained it so many times. One wrong step and I am done! My dad put in some new flooring in the garage over the cement, but he had not yet cut through the new flooring where there is a drain. So if you step in that spot, it sinks down. Sooo yeah…I stepped in that spot, with my right foot. Dad, if you are reading this, I am going to sue you, k? K.

Since we drove all the way to Cleveland, we decided to just drive to Montreal, and by “we”, I mean my husband. I sat and played on my phone and iPad like the entire time until we reached Canada and I lost my phone service! Wahhhhhh!

After getting lost just one time, we finally made it to the Westin hotel in Montreal. It was a really nice hotel and we had a great room! When we walked in, they had this nice spa-like music playing. And we also got stuck with a room with separate beds, which was actually a good thing as I could stretch out more!

After the first night in the hotel, I then got sick. I know, wtf? I am a complete disaster. So now I was sick and hobbling around. So pathetic! Due to my ankle, illness, and the fact I needed to work on my dissertation, we didn’t really get to explore the city much which was really disappointing because it was really cool! I didn’t even manage to get some poutine! :(

I did my poster presentation which went really well! Going to conferences is a great way to meet new people to collaborate with and to get some new ideas! But, after being away from home and in my condition, I really just wanted to go home! But, of course, we drove, so we then had to drive all the way from Montreal to Florida! The first day of our drive was just awful. It rained the entire time and it took us an extra two hours to get to our first stop for the night. And it didn’t just rain, it poured! We could barely see out the window.

Two days later, we finally made it home and we couldn’t be happier! And now my poor husband is sick! This certainly was not the most exciting trip. We had hoped to make a lot of stops along the way and to make a really fun trip out of it, but we just couldn’t with my deadline. And let me tell you, it is not wise to spend so much time in the car with a sprained ankle! I was in so much pain from the lack of keeping it elevated and icing it.

So that was our trip. Kind of disaster, right?

Anyway, let’s talk about this chicken. Lemon Chicken Saltimbocca. Wow, this was really tasty! And even better it was super easy to make! I loved the tang of the lemon and the saltiness from the prosciutto. And with the sage leaves, it was so flavorful! I served it with some lemon orzo and steamed broccoli. Totally making this again…and soon!

Print

Yield: 4 servings

Lemon Chicken Saltimbocca

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Lemon Chicken Saltimbocca - pan sauteed chicken breasts are wrapped in prosciutto and sage and drizzled with fresh lemon juice!

Ingredients

• 4 (4-ounce) chicken cutlets
• 1/8 tsp. salt
• 10-12 fresh sage leaves
• 2 ounces thinly sliced prosciutto, cut into 8 thin strips
• 4 tsp. extra virgin olive oil, divided
• 1/3 cup fat-free chicken broth
• 1/4 cup fresh lemon juice
• 1/2 tsp. cornstarch
• lemon wedges

Instructions

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, and secure the sage leaves in place.
2. Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil to pan and swirl to coat. Add the chicken to the pan. Cook for about 2 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Whisk together the broth, lemon juice, and cornstarch in a small bowl. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan and bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon the sauce over the chicken. Serve with additional lemon wedges, if desired.

Nutrition Information:

Yield:

4

Serving Size:

1/4th
Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 575mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 12g

Related posts:

Flashback Friday: Lemon Chicken Saltimbocca Lemon Balsamic Grilled Chicken Slow Cooker Lemon Rosemary Chicken Crispy Baked Lemon Chicken