I love prosciutto and Brandon loves sage, so this Cooking Light recipe is a winner at our house.  We subscribe to Cooking Light and when this recipe graced the cover over a year ago, we had to make it. So, we did.  And it’s been a favorite ever since.

We’ve made this dish with and without the “lemony” sauce and it’s superb both ways.  We typically have it with angel hair pasta or quinoa and broccolini.  (It’s the new broccoli!) I’m fairly certain that we pair it with those sides because that was on the Cooking Light cover.

Lemony Chicken Saltimbocca (sans the "lemony")