This is a delicious recipe we had last week from Cooking Light – our go to and favorite place for yummy easy recipes!
4 (4 oz.) chicken cutlets
1/8 t. salt
12 fresh sage leaves
2 oz. very thinly sliced prosciutto cut into 8 thin strips
4 t. EVOO, divided
1/3 c. fat-free chicken broth
1/4 c. fresh lemon juice
1/2 t. cornstarch
4 lemon wedges
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 T. oil to the skillet, swirling to coat pan. Add wrapped chicken cutlets to the pan; cook cutlets 2 minutes on each side or until cutlets are done. Remove chicken cutlets from pan to a platter and keep warm.
Combine chicken broth, lemon juice, and 1/2 t. cornstarch in a small bowl; stir with a whisk until cornstarch mixture is smooth. Add cornstarch mixture and remaining 1 t. evoo to pan; bring to a boil, stirring constantly with a whisk. Cook mixture for 1 minute or until the sauce is slightly thickened, stirring constantly. Spoon sauce over chicken