Lemony Chicken Saltimbucca

My friend Harmony raved about this recipe from Cooking Light. I believe she made it twice in one week. When my mom brought over three lemons from her tree, I knew I had to use them for this recipe.  I made Miss F's with just prosciutto (should have done the same for C) and she gobbled it right up.  The chicken was really easy to make and it looks so beautiful with the sage and prosciutto.   In fact, the whole dish came together in under 15 minutes.  The sauce was perfectly lemony and the sage flavored the chicken nicely.  Harmony was right to rave!

Lemony Chicken Saltimbucca

2 boneless skinless chicken breasts
¼ teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
1 tablespoon extra-virgin olive oil
½ cup chicken broth
¼ cup fresh lemon juice
1 teaspoon cornstarch

Slice the chicken breasts in half crosswise. 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 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 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.

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