Lemony Chicken Saltimbocca IMG_0673

4 (4-ounce) chicken cutlets
1/8 t salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
1 T + 1 t olive oil
1/3 cup low-sodium chicken broth
¼ cup fresh lemon juice
1 t cornstarch

Sprinkle the chicken cutlets evenly with salt. Place 3 sage leaves on each chicken cutlet; wrap 2 prosciutto slices around each cutlet, securing the sage leaves in place.

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the skillet and swirl to coat the pan. Add the wrapped chicken cutlets to the pan; cook cutlets 2 minutes on each side or until they are done. Remove them from the pan and keep warm.

Combine the chicken broth, lemon juice and cornstarch in a small bowl; stir with a whisk until the cornstarch mixture is smooth. Add the cornstarch mixture and 1 teaspoon of olive oil to the pan. Bring to a boil, stirring constantly with a whisk. Cook mixture for 1 minute or until the sauce is slightly thickened. Spoon sauce over the chicken and serve.

(Adapted from a recipe found in “Cooking Light”, November, 2012)

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