Lemony Chicken Saltimbocca
From Cooking Light
I’m gonna be straight with you guys – I went through a bit of a Julie & Julia thing…um…obsession. It didn’t start out that way. I didn’t rush to the theater to see it. I didn’t read up on Julia Child’s life and legacy. No, I waited patiently for one of my patented “John’s out of town, time to raid RedBox for movies he would object to on principle!” episodes. (For example, I didn’t not break into tears alone in my room last week while watching We Bought a Zoo…) Anyhow, early last year I made the fateful choice to watch Julie & Julia, which ultimately led to a mildly insane series of events.
Keep in mind, this was pre-blog. I’d say it was somewhere in the pre-contemplation stage of the blog – deep in my subconcious I probably knew that one day I’d be spending my Friday nights holed up at my computer trying to make potato salad sound funny, but I hadn’t yet formulated a specific plan. It wasn’t until I watched lovely film Julie & Julia that I first compelled to do something almost as silly as start a food blog. I made the executive decision that John and I would attempt to cook every recipe in a randomly selected issue of Cooking Light magazine! Woohoo! Or not…
Miraculously although hesitantly John agreed to my cockamamie plan, and we began working our way through the January 2011 issue. This meant passing up awesome recipes we found from other sources so that we could trudge through a 30 recipe special section on chicken dishes (borrrring), plus a myriad of other recipes I would never normally chose to make. We made it through about 15 recipes before the plan crumbled. I did learn something important though. John and I are better recipe selectors than I thought. I thought making random recipes we wouldn’t normally chose would open us up to new flavors and styles, but as it turns out, it was quite a waste of time. I don’t know if I’d say we’re the best home cooks ever, but under normal circumstances we’ve got about an 80% success rate on picking worthwhile recipes. I was flipping through the old issue the other day, reading through the meticulous notes and rating system I had created for the project (naturally). I turns out this chicken saltimbocca is the ONLY dish we gave 5/5 stars to! We made it again the other night and remembered why. It’s the juiciest, most flavorful yet simple chicken preparation I know. And sadly, thanks to the prosciutto, it’s probably one recipe from that issue that we would have picked to make anyhow.
- 4 4-oz chicken breast cutlets (cutlets of the flatter, faster cooking cuts – not the same as regular breasts)
- 1/8 tsp salt
- 12-16 fresh sage leaves
- 3 oz thinly sliced prosciutto
- 1 Tbsp + 1 tsp olive oil, divided
- 1/3 cup low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 tsp cornstarch
- 4 lemon wedges
- 3 cups of cheesy polenta (This isn’t really a recipe, per se. We just make instant polenta according to the package instructions and then stir a bunch of Parmesan cheese, salt and butter into it. Yum.)
- Sprinkle the chicken with salt. (If the chicken cutlets are really uneven in thickness, pound them out first so that they’ll cook evenly).
- Place 3-4 sage leaves atop each cutlet.
- Wrap each cutlet with .75-ounces of the prosciutto.
- Heat a large skillet over medium heat. Add 1 tablespoon oil and swirl to coat.
- Cook chicken in pan, about 2-4 minutes per side, depending on thickness. Set chicken aside, keeping it warm under foil.
- Combine broth, lemon juice and cornstarch in a small bowl, whisking until smooth.
- Add cornstarch mixture and remaining 1 teaspoon of oil to the pan you just cooked the chicken in, still over medium heat. Bring to a boil, whisking constantly. Cook 1 minute, whisking, until slightly thickened.
- Divide polenta across 4 plates. Set chicken atop polenta and spoon sauce over everything. Serve with a lemon wedge.