Lemony Chicken Saltimbocca

By t1bishop

Serve over a bed of angel hair pasta or polenta to catch all the sauce

Ingredients

• 4 (4-ounce) chicken cutlets
• l/8 teaspoon salt
• 12 fresh sage leaves
• 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
• 4 teaspoons extra-virgin olive oil, divided
• 1/3 cup fat-free, lower-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1/2 teaspoon cornstarch
• lemon wedges (optional)

Preparation

Step 1

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done.
Remove chicken from pan; keep warm.
3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch
mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.