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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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 419 (60%)|
|Amt Per Serving||% DV|
|Total Fat 46.5g||62 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 20.6g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 97.2mg||30 %|
|Sodium 370mg||13 %|
|Potassium 278.8mg||7 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 30.5g|
|Protein 31.3g||45 %|
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Calories per serving: 699
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