Saltimbocca Lemony Chicken

Prep / Cook : 35 minutes      Serves 4 (serving size: 1 cutlet - 2 tablespoons sauce )

Saltimbocca means "jump in the mouth"–apt for a fast dish that marries woodsy sage, bright lemon, and salty prosciutto.

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

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.
TIP :
Chicken cutlets are lined with fresh sage and wrapped with prosciutto in this quick recipe fit for special occasions. Serve this light and savory dish over a bed of angel hair pasta or polenta to catch all the sauce.