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Lemony Chicken Saltimbocca Recipe


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     Lemony Chicken Saltimbocca

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   4
Preptime   15 minutes

16 oz chicken cutlets
1/8th teaspoon salt
12 fresh sage leaves
2 ounces thinly sliced prosciutto, cut into 8 thin strips
4 teaspoons olive oil
1/3ed cup low sodium chicken broth
1/4th cup lemon juice
1/2 teaspoon cornstarch
lemon wedges

Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet. Wrap two prosciutto slices around each cutlet, securing the sage leaves in place.
Heat a large skillet over medium heat. Add 1 tablespoon olive oil, swirl to coat. Add chicken to pan, cook 2 minutes on each side, or until done. Remove chicken from pan; keep warm.
Combine broth, lemon juice and cornstarch in a small bowl, add to pan with the remaining olive oil. Bring to boil, stirring constantly. cook for one minute or until slightly thickened. Spoon sauce over chicken. Serve with lemon wedges if desired.

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