Chicken Saltimbocca

Ingredients

• 600 g Chicken thighs, skinless and boneless
• 1 bunch Asparagus, cutted into strips
• 1 Lemon
• 1 cup Chicken broth
• 2 tbsp Cornstarch
• 1 tbsp Butter
• 2 tbsp Fresh sage, chopped
• Salt and pepper, to taste

Instructions

1. 1

   1. Start the sauce.

   Zest about 1 tsp of lemon peel and squeeze 1 tbsp of juice. In a bowl, mix the chicken broth, cornstarch, and lemon juice, stirring until the cornstarch fully dissolves.

2. 2

   2. Brown the chicken.

   Heat a nonstick skillet over medium-high heat and melt the butter. Add the chicken, salt, pepper, lemon zest, and your chosen herb. Cook 4–5 minutes per side, until golden and fully cooked. Remove and set aside.

3. 3

   3. Cook the asparagus.

   In the same skillet, add the asparagus and sauté 3–4 minutes, until tender but still slightly crisp. Remove and set aside with the chicken.

4. 4

   4. Make the sauce.

   Stir the broth-cornstarch mixture again and pour it into the skillet. Cook over medium heat, stirring constantly, until the sauce starts to thicken.

5. 5

   5. Combine and serve.

   Return the chicken and asparagus to the skillet. Add the ham or prosciutto and cook 1–2 minutes more, just until heated through and the flavors come together.