Lemony Chicken Saltimbocca

4 (4ounce) chicken cutlets

1/8 teaspoon salt

12 fresh sage leaves

2 ounces very thinly slices prosciutto, 8 pieces

1 tablespoon olive oil

1/3 cup lower-sodium chicken broth

1/4 cup fresh lemon juice

1 teaspoon cornstarch

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.

Heat a large skillet over medium heat. Add 1 tablespoon oil to pan and swirl to coat. Add chicken to pan; cook for 2 to 3 minutes on each side or until done. Remove chicken from pan; keep warm.

Combine broth, lemon juice and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture to the pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened. Spoon sauce over chicken.