Ingredients

4 chicken cutlets

1/8 t salt

12 fresh sage leaves

2 oz prosciutto

4 T evoo

1/3 cup fat free chicken broth

1/4 cup fresh lemon juice

1/2 t cornstarch

lemon wedges, optional

Preparation

  1. Sprinkle chicken with salt. Place 3 sage leaves on each. Wrap with 2 prosciutto slices, securing the sage in place.
  2. Heat a large skillet with evoo. Add wrapped chicken cutlets 2 minutes on each side. Remove cutlets from the pan and keep warm.
  3. combine chicken broth, lemon juice and 1/2 t cornstarch in a small bowl and whisk until smooth. Add cornstarch mixture and remaining evoo to pan and bring to a boil, stirring constantly with a whisk. Cook 1 minute or until the sauce is slightly thickened. Spoon over chicken.