Chicken Saltimbocca

16  ounces		Chicken Cutlets
1/8  teaspoon		salt
12		fresh sage leaves
2  ounces		prosciutto cut into 8 strips
4  teaspoons		olive oil, divided
1/3  cup		chicken broth
1/4  cup		lemon juice
1/2  teaspoon		corn starch
1  piece		Lemon wedges

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Saltimbocca ingredients. The serving size for any ingredient in Chicken Saltimbocca may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Sprinkle chicken with salt, place three sage leaves on each breast and wrap 2 procsciutto slices around each breast securing the leaves in place.

Heat skillet over med heat, add 1 tea oil to pan. Cook chicken 2 min on each side till done. Remove chicken and keep warm.

Combine broth, lemon juice and cornstarch in a small bowl. Stir with a whisk until smooth. Add to pan with remaining oil and bing to a boil, stirring constantly with a whisk. Spoon sauce over chicken and serve with lemon wedges.