Lemony Chicken Saltimbocca

Prep : / Cook :  35 minutes  ... Serves 4 ...(serving size : 1 cutlet -e tablespoons sauce)

Saltimbocca means "jump in the mouth"–apt for a fast dish that marries woodsy sage, bright lemon, and salty prosciutto.

4 ..................(4-ounce) chicken cutlets
1/8 ...............teaspoon salt
12 ................fresh sage leaves
2 ..................ounces very thinly sliced prosciutto, cut into 8 thin strips
4 ..................teaspoons extra-virgin olive oil, divided $
1/3 ...............cup fat-free, lower-sodium chicken broth
1/4 ...............cup fresh lemon juice
1/2 ...............teaspoon cornstarch
                  **Lemon wedges (optional)**

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 tablespoon oil to pan, and swirl to coat. Add 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 teaspoon olive oil to 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.
TIP :
Chicken cutlets are lined with fresh sage and wrapped with prosciutto in this quick recipe fit for special occasions. Serve this light and savory dish over a bed of angel hair pasta or polenta to catch all the sauce.
Heart healthy