INGREDIENTS:
3 boneless and skinless chicken breasts, pounded thin
Sea salt and freshly cracked pepper, to taste
9 fresh sage leaves
6 slices of prosciutto
3 tsp olive oil (divided)
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/2 tsp cornstarch
Fresh parsley, chopped
Lemon wedges (optional)
INSTRUCTIONS:
1.Place the chicken bosoms between two bits of wax paper. Smooth the chicken to 1/2 inch thick with a hammer. Season the two sides of the smoothed chicken at that point put three sage leaves on each bosom. Wrap two bits of prosciutto on every chicken bosom.
2.Warmth 3 teaspoons of olive a skillet over medium high warmth. Once the dish and oil are hot, include the chicken and cook for 3 minutes until brilliant dark colored; flip the chicken over and cook for an extra 3-4 minutes or until the point that the chicken is finished. Give the meat a chance to sit aside on a platter to rest.
3.Consolidate the chicken stock, lemon juice, and cornstarch together in a little bowl and race until the point when all around joined. Place the skillet over medium high warmth at that point add the lemon juice blend to the dish and heat to the point of boiling. Cook for 1 minute or until somewhat thickened, mixing always.
4.Sprinkle the sauce over every chicken bosom. Serve promptly. Appreciate!
