Preheat oven to 400?. Lightly mist a 9X13 inch baking dish with cooking spray. Sprinkle chicken lightly with salt and place 2 sage leaves on each chicken breast half. Wrap a slice of bacon around each piece of chicken and place chicken pieces in baking dish. Bake until cooked through--about 40 minutes.
Transfer chicken to platter and cover with foil. Skim fat from juices in baking dish and pour them into small saucepan. Place over medium-high heat and whisk in flour until a paste forms. (about 1 minute) Whisk in broth and lemon juice and bring to a boil. Reduce heat to medium and cook around 2 minutes until sauce is smooth and thickened. Whisk the entire time. Remove from heat.
Pour any juice from platter into saucepan and whisk. Pour sauce over chicken and serve.
I cut additional bacon slices in half and put over chicken before baking. I was concerned that the chicken wouldn't stay moist otherwise. Be sure and use Low Sodium Broth or it will be too salty.
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|Serving Size: 1 Serving (57g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 69.7mg||2 %|
|Potassium 67.8mg||2 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.4g|
|Protein 0.9g||1 %|
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Calories per serving: 21
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