Lemony Chicken Saltimbocca

We like to use perfect portion chicken, and since it was sale at like 50% off this weekend, we stocked up!

Then I got the mail and my new Cooking Light magazine was there...with a feature on Chicken Makeovers...fate? I say yes.

So i decided to make the recipe on the cover. Done in 20 minutes. Easy for a weekday. I did make a little more sauce that i was suppose to, so i could toss the angel hair in it.

EDIT: after eating this, i would cut back on the lemon JUST a hair. Hubby thought it was ok, but it was a little too lemony. Next time i'm going to add some fresh crushed garlic as well.

Lemony Chicken Saltimbocca
Ingredients
4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2 ounces very thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons extra-virgin olive oil, divided
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup fresh lemon juice
1/2 teaspoon cornstarch
Lemon wedges (optional)

Preparation
1. 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.

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. Serve with lemon wedges, if desired.

Nutritional Information
Calories: 202
Fat: 7.5g (sat 1.5g,mono 4.3g,poly 0.9g)
Protein: 30.5g
Carbohydrate: 2.3g
Fiber: 0.2g
Cholesterol: 77mg
Iron: 1.1mg
Sodium: 560mg
Calcium: 18mg