Author Pam - For the Love of Cooking / Original by Cooking Light
Equipment
Large skillet
Ingredients
3chicken breasts, boneless & skinless
Sea salt and freshly cracked pepper, to taste
9fresh sage leaves
6slices of prosciutto
3tspolive oil
½cupchicken broth
¼cupfresh lemon juice
½tspcornstarch
Fresh parsley, chopped
Lemon wedges, for serving
Instructions
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 the olive in a large skillet over medium-high heat. Once the pan and oil are hot, add the chicken and cook for 5 minutes until golden brown; flip the chicken over and cook for an additional 4-5 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 each chicken breast. Serve immediately. Enjoy.