|4 (4-ounce)chicken cutlets|
|12 fresh sage leaves; use less if they're big|
|2 ouncesvery thinly sliced prosciutto; cut into 8 thin strips|
|4 teaspoonsextra-virgin olive oil; divided|
|1/3 cuplower-sodium chicken broth|
|1/4 cupfresh lemon juice|
|1 packageAngel Hair; or other pasta|
Chicken Saltimbocca Preparation
1. Sprinkle the chicken evenly with salt. Place 2-3 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.
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