One of our favorite dishes we had on our honeymoon trip to Italy was Saltimbocca.  Saltimbocca means “jump in your mouth” and that it does! I knew it would be a meal that I must try back at home and I finally got around to it.

Saltimbocca is a very popular Italian dish that is traditionally made with veal but can be made with chicken (which is what I had on hand).

Chicken Saltimbocca

4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup chicken broth
1/4 cup fresh lemon juice
1 teaspoon cornstarch

Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet.

Wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly.

Place chicken on bed of fettuccine and top with sauce.

Love, love, love this dish! It’s simple too!

abp