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.