This is an easy twist on a traditional Chicken Saltimbocca if you don't happen to have prosciutto in the fridge. I used this recipe as my base, but found it was absolutely delicious using bacon. My kids love a good sauce to dredge things in, and this is top notch!
3 large Chicken Cutlets
1/8 tsp Salt
12 fresh Sage Leaves, whole
9 slice of Bacon
1/3 cup Chicken Broth
1/4 cup fresh Lemon Juice (about 2 Lemons)
1/2 tsp Cornstarch
Sprinkle the salt over the Chicken Cutlets.
Place 4 Sage Leaves on each Cutlet, then wrap with 3 pieces of Bacon.
Heat a generous amount of Olive Oil in a pan on medium high heat.
Add Chicken to the pan and cook thoroughly until juices run clear. (10 minutes, but may vary based on the thickness of your Cutlets.)
While the chicken is cooking, mix Chicken Both, Lemon Juice and Cornstarch in a small bowl.
Once the Chicken is cooked, remove them from the pan and set aside. Add the Chicken Broth mixture to the pan with the drippings and juice from the chicken. Bring to a boil, whisking constantly. Should take about a minute or so.
Pour the sauce over the chicken and serve.
A little extra Lemon garnish looks good, but is not necessary.