INGREDIENTS
4
chicken cutlets
1/8 tsp
salt
12
fresh sage leaves
2 oz
very thinly sliced prosciutto, cut into 8 thin strips
4 tsp
extra-virgin olive oil, divided
1/3 cup
fat-free, lower-sodium chicken broth
1/4 cup
fresh lemon juice
1/2 tsp
cornstarch
4
lemon wedges (optional)