Ingredients

6 Chicken cutlets

1/8 t salt

12 Fresh sage leaves

Prosciutto

4 t evoo

1/3 cup chicken broth

1/4 cup lemon juice

1/2 t cornstarch

Preparation

  1. Sprinkle chicken with salt. Place 3 sage leaves on each cutlet; wrap w prosciutto slices around each cutlet, securing the sage in place.
  2. Hear a large skillet over medium heat. Add 1 T oil and swirl to coat pan. Add wrapped chicken to the pan; cook for 2 minutes on each side. Remove the chicken cutlets to a platter and keep warm.
  3. Combine chicken broth, lemon juice and 1/2 t cornstarch in a small bowl; stir with a whisk until cornstarch mixture is smooth. Add cornstarch mixture and remaining 2 t evoo to pan; bring to a boil, stirring constantly with a whisk . Cook for 1 minute or until the mixture is slightly thickened, stirring constantly. Spoon sauce over chicken.