Chicken Saltimbocca Saute

Chicken Saltimbocca Saute

poniedziałek, 3 lutego 2014

Chicken Saltimbocca Saute

Time: 35 mins

Ingredients

• 1 lemon
• 1 cup chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon butter (or margarine)
• 1 lb boneless skinless chicken thighs, cut into 1/2-inch slices
• 2 tablespoons fresh sage leaves, coarsely chopped
• 1/4 teaspoon salt
• 1 lb asparagus, fresh, trimmed and cut into 2-inch pieces
• 2 ounces prosciutto, thinly sliced, about 4 slices, cut into 1/2-inch pieces

Directions

• 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.