chicken saltimbocco
Chicken Saltimbocco
Ingredients:
* 2 (6 or 8 oz) boneless, skinless chicken breasts, size according
to plan
* 4 or 6 sage leaves
* 4 very thin slices prosciutto
* 1 tsp olive oil
* 1/4 cup low-sodium, fat-free chicken broth
* 1 tbsp lemon juice
Preparation:
* Place chicken breasts between 2 sheets of plastic wrap; with
flat side of meat mallet, pound to flatten chicken slightly. Place 2 or
3 sage leaves on top of each breast. Place 3 slices prosciutto over sage
on each chicken breast. Wrap prosciutto around chicken; secure with
toothpick, if necessary.
* Heat oil in medium nonstick skillet coated well with cooking
spray over medium-high heat until hot. Add chicken, sage side down; cook
8 minutes or until browned and no longer pink in center, turning once.
Place on heatproof plate.
* Return skillet to heat; add broth. Boil 1 1/2 minutes or until
broth is reduced to about 1 tablespoon, stirring to scrape up any
browned bits from bottom of skillet. Return chicken and any accumulated
juices to skillet. Add lemon juice; boil until sauce thickens and glazes
chicken, turning chicken occasionally. Remove toothpicks before serving.
Makes: 2 servings
Serving size: 1 chicken breast
LA Exchange: 1 Protein, 1 Fat, 1 Condiment
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