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Chicken Saltimbocca Saute

  • 35minutes
  • 207calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D, E
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 lemon

  2. 1 cup chicken broth

  3. 2 teaspoons cornstarch

  4. 1 tablespoon butter (or margarine)

  5. 1 lb boneless skinless chicken thighs , cut into 1/2-inch slices

  6. 2 tablespoons fresh sage leaves , coarsely chopped

  7. 1/4 teaspoon salt

  8. 1 lb asparagus , fresh, trimmed and cut into 2-inch pieces

  9. 2 ounces prosciutto , thinly sliced, about 4 slices, cut into 1/2-inch pieces

Instructions Jump to Ingredients ↑

  1. From lemon, grate 1 teaspoons peel and squeeze 1 tablespoons juice. In a 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.

  2. In a nonstick 12-inch skillet, melt butter over medium-high heat.

  3. Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout. Transfer chicken to a medium bowl.

  4. In same skillet, cook asparagus 3 to 4 minutes or until just tender crisp, stirring frequently.

  5. Transfer asparagus to bowl with chicken.

  6. Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute.

  7. Return chicken and asparagus to skillet; add prosciutto and heat through.

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