Chicken Saltimbocca

Ingredients

• 1 1/4 tsp. salt, divided
• 6 (4 oz.) chicken cutlets
• 18 fresh sage leaves
• 6 thin slices of prosciutto, each cut in half lengthwise (12 strips)
• 1 tbsp. olive oil
• 2/3 c. chicken stock
• 1/4 c. dry white wine (such as Pinot Grigio)
• 3 tbsp. fresh lemon juice
• 1 tsp. cornstarch
• 2 tbsp. unsalted butter
• 2 garlic cloves, minced
• 1/4 tsp. ground black pepper
• Chopped parsley and lemon wedges, for garnish 

Directions

1. 1Sprinkle 1 teaspoon of salt over both sides of the cutlets. Top each cutlet with 3 sage leaves. Wrap 2 strips of prosciutto around each cutlet, securing the sage leaves in place. 
2. 2Heat the oil in a large skillet over medium heat. Add 3 wrapped cutlets to the skillet and cook 2 to 3 minutes on each side or until cutlets are cooked through. Transfer the cooked chicken to a platter; cover with foil to keep warm. Repeat with the remaining wrapped cutlets. Remove skillet from heat.
3. 3Whisk together the stock, wine, lemon juice, and cornstarch in a small bowl until smooth.
4. 4Melt the butter in the same skillet over medium heat. Add the garlic; cook 30 seconds, scraping any browned bits from the bottom of the skillet. Stir in the broth mixture and the remaining 1/4 teaspoon salt and black pepper. Bring to a boil; cook 2 minutes or until the sauce is slightly thickened, stirring constantly.
5. 5Spoon the sauce over the cutlets. Garnish with chopped parsley and lemon wedges, if desired.