Quick Chicken Saltimbocca

By brenie_shydee

Ingredients

• 1 tablespoon(s) olive oil
• 8 sage leaves
• 4 chicken-breast cutlets, thinly sliced
• 4 strip(s) bacon
• 1/4 cup(s)cornstarch
• 1 can(s) 14-ounce) lower-sodium chicken broth
• 3 tablespoon(s)lemon juice
• 1/2 teaspoon(s)salt
• 1/4 teaspoon(s)pepper
• 10 ounce(s)spinach
• 2 clove(s) garlic, pressed
• 2 tablespoon(s) water

Preparation

Step 1

Heat olive oil in 12-inch skillet on medium-high.

Press 2 sage leaves onto each of the 4 thin-sliced chicken-breast cutlets; wrap each with 1 strip bacon. Dredge chicken in cornstarch. Add to skillet; cook 3 minutes per side or until chicken is cooked through (165 degrees F).

Add chicken broth and lemon juice to skillet. Cook on high 5 minutes or until reduced slightly, stirring. Stir in salt and pepper.

Meanwhile, in a large bowl, mix spinach, garlic cloves, and water. Cover with vented plastic wrap; microwave on high 1 minute or until spinach wilts. Serve with chicken and pan sauce.