Lemony Chicken Saltimbocca

• 4 (4-ounce) chicken cutlets
• 1/8 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
• 4 lemon wedges (optional)

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.
4. This recipe originally ran in Cooking Light January, 2011 and was updated for the November, 2012 25th anniversary issue.

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

Taken from www.myrecipes.com/recipe/lemony-chicken-saltimbocca (may not work)