Total: 19 minutes
Ingredients:
• 4 (4-ounce/113 g) chicken cutlets
• ⅛ teaspoon salt
• 12 fresh sage leaves
• 2 ounces (56.6 g) very thinly sliced prosciutto, cut into 8 thin strips
• 4 teaspoons extra-virgin olive oil, divided
• ⅓ cup fat-free, lower-sodium chicken broth
• ¼ cup fresh lemon juice
• ½ teaspoon cornstarch
• Lemon wedges (optional)
Method:
- 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.
- 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.
- 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.
http://www.myrecipes.com/recipe/lemony-chicken-saltimbocca-50400000109573/