Serve over a bed of angel hair pasta or polenta to catch all the 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.

Yield: 4 servings (serving size: 1 cutlet and 2 tablespoons sauce).

CALORIES 202; FAT 7.5g (sat 1.5g, mono 4.3g, poly 0.9g); PROTEIN 30.5g; CARB 2.3g; FIBER 0.2g; CHOL 77mg; IRON 11mg; SODIUM 560mg; CALC 18mg

Cooking Light, January/February 2011, page 30 by Sandy Gluck