Serve over a bed of angel hair pasta or polenta to catch all the sauce.
Yield: 4 servings (serving size: 1 cutlet and 2 tablespoons sauce)
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)
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.
CALORIES 202 ; FAT 7.5g (sat 1.5g,mono 4.3g,poly 0.9g); CHOLESTEROL 77mg; CALCIUM 18mg; CARBOHYDRATE 2.3g; SODIUM 560mg; PROTEIN 30.5g; FIBER 0.2g; IRON 1.1mg
Cooking Light, JANUARY 2011
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