Chicken Saltimbocca

16  ounces		Chicken Cutlets
1/8  teaspoon		salt
12		fresh sage leaves
2  ounces		prosciutto cut into 8 strips
4  teaspoons		olive oil, divided
1/3  cup		chicken broth
1/4  cup		lemon juice
1/2  teaspoon		corn starch
1  piece		Lemon wedges

Tip: For nutritional information on all the ingredients in Chicken Saltimbocca just click on each ingredient name. Then adjust the serving size for any Chicken Saltimbocca ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Sprinkle chicken with salt, place three sage leaves on each breast and wrap 2 procsciutto slices around each breast securing the leaves in place.

Heat skillet over med heat, add 1 tea oil to pan. Cook chicken 2 min on each side till done. Remove chicken and keep warm.

Combine broth, lemon juice and cornstarch in a small bowl. Stir with a whisk until smooth. Add to pan with remaining oil and bing to a boil, stirring constantly with a whisk. Spoon sauce over chicken and serve with lemon wedges.