Ingredients

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)

Preparation

  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 tbsp oil to the pan, and swirl to coat. Add the 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 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.