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Categories:Viewed: 57 - Published at: 5 years ago
Ingredients
- 4 4oz chicken cutlets
- 1/8 tsp salt
- 12 fresh sage leaves
- 2 oz very thinly sliced prosciutto, cut into 8 thin strips
- 4 tsp extra-virgin olive oil, divided
- 1/3 cup fat-free chicken broth
- 1/4 cup lemon juice
- 1/2 tsp cornstarch
- lemon wedges (optional)
Method
- 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 tbsp oil to the pan, and swirl to coat. Add the 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 tsp olive oil to the 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.
