Lemony Chicken Saltimbocca

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

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. 2. Heat a large skillet over medium heat. Add 1 tbsp oil to the pan, and swirl to coat. Add the chicken to pan, cook for 2 minutes on each side or until done.
3. Remove chicken from pan; keep warm.
4. 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 the 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.

chicken cutlets, salt, sage, extravirgin olive oil, chicken broth, lemon juice, cornstarch, lemon wedges

Taken from www.epicurious.com/recipes/member/views/lemony-chicken-saltimbocca-50135396 (may not work)