Ingredients
4 chicken cutlets
1/8t salt
12 fresh sage leaves
4 slices prosciutto
4t olive oil
1/3C low sodium chicken broth
1/4C fresh lemon juice
1/2t cornstarch
Pasta of choice
Preparation
Sprinkle chicken with salt. Place 3 large sage leaves on each cutlet; wrap with prosciutto. Heat 1T olive oil over medium heat in skillet. Add chicken to pan and cook on each side until done (or partial and finish in oven); repeat and keep warm. Combine broth, lemon juice and cornstarch in small bowl; whisk until smooth. Add cornstarch mixture to remaining 1T oil in pan and bring to boil, stirring constantly. Spoon sauce over chicken and serve with pasta.
