lemony chicken saltimboca

Ingredients 

4 chicken cutlets

1/8 tsp. salt

12 fresh sage leaves

8 thin strips of prosciutto

4 tsp. olive oil, divided
1/3 cup low-sodium chicken broth

1/3 cup fresh lemon juice

1/2 tsp. cornstarch

Lemon wedges

Instructions

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 places.

2. Heat a large skillet over medium heat. Add 1 tbsp. oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. (If you use large cutlets or chicken breast: brown each side, then transfer to a sheet pan and finish in the oven at 350 degrees F to cook through to 160.) 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 tsp. 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.

4. Serve with lemon wedges.

*from Cooking Light