LEMONY CHICKEN SALTIMBOCCA
Steps:
- Sprinkle chicken with salt. Place 3 large sage leaves on each cutlet; wrap with prosciutto. Heat 1T olive oil over medium heat in skillet. Add chicken to pan and cook on each side until done (or partial and finish in oven); repeat and keep warm. Combine broth, lemon juice and cornstarch in small bowl; whisk until smooth. Add cornstarch mixture to remaining 1T oil in pan and bring to boil, stirring constantly. Spoon sauce over chicken and serve with pasta.
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