Lemony Chicken Saltimbocca

• 3 boneless and skinless chicken breasts, pounded thin

• Sea salt and freshly cracked pepper, to taste

• 9 fresh sage leaves

• 6 slices of prosciutto

• 4 tsp olive oil (divided)

• 1/2cup chicken broth

• 1/4 cup fresh lemon juice

• 1/2 tsp cornstarch

• Fresh parsley, chopped

• Lemon wedges (optional)

Place the chicken breasts between two pieces of wax paper. Flatten the chicken to 1/2 inch thick with a mallet. Season both sides of the flattened chicken then place three sage leaves on each breast. Wrap two pieces of prosciutto on each chicken breast.

Heat 3 teaspoons of olive a skillet over medium high heat. Once the pan and oil are hot, add the chicken and cook for 3 minutes until golden brown; flip the chicken over and cook for an additional 3-4 minutes or until the chicken is done. Let the meat sit aside on a platter to rest.

Combine the chicken broth, lemon juice, and cornstarch together in a small bowl and whisk until well combined. Place the skillet over medium high heat then add the lemon juice mixture to the pan and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly. Drizzle the sauce over the chicken breast. Serve immediately. Enjoy.

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