Lemony Chicken Saltimbocca

From cooking light's best recipes from 25 years! quick to make, so good for a weeknight!

Sprinkle chicken cutlets evenly with salt.

Place 3 sage leaves on each chicken cutlet.

Wrap 2 prosciutto slices around each cutlet , securing the sage leaves in place.

Heat a large skillet over medium heat.

Add 1 tbsp oil to the skillet , swirling to coat the pan.

Add the wrapped chicken cutlets to the pan.

Cook cutlets 2 minutes on each side or until the cutlets are done.

Remove chicken cutlets from the pan to a platter and keep warm.

Combine the chicken broth , lemon juice , and 1 / 2 tsp cornstarch in a small bowl.

Stir with a whisk until the cornstarch mixture is smooth.

Add the cornstarch mixture and remaining 1 tsp extra-virgin olive oil to the pan.

Bring to a boil , stirring constantly with a whisk.

Cook the mixture for 1 minute or until the sauce is slightly thickened , stirring constantly.

Serve the sauce over the chicken.

Enjoy !.

chicken cutlets, salt, fresh sage leaves, prosciutto, extra virgin olive oil, low sodium chicken broth, fresh lemon juice, cornstarch, lemon wedges