Cooking Directions

• 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.

Ingredients

• 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
• 1/3 cup fat-free, low-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1/2 teaspoon cornstarch
• Lemon wedges (optional)