Lemony Chicken Saltimbocca

This picture doesn't do this dinner justice. This is one of my favorites when I go to Italian restaurants, and this recipe rocks! It's well worth getting the right ingredients for...

Lemony Chicken Saltimbocca

4 chicken breasts, pounded to 1" thickness

salt & pepper

8 thin pieces prosciutto

12 fresh sage leaves

1 c. chicken stock

1/4 c. fresh lemon juice (1-2 lemons)

1 t. cornstarch

1 box angel hair pasta

2 T. butter
Fresh parmesan

Sprinkle chicken with salt & pepper. Place 3 sage leaves on each and wrap 2 prosciutto slices around each piece of chicken covering the sage leaves.

Heat 1 T. extra virgin olive oil in a skillet over medium-high heat. Add chicken (carefully) and cook about 5 minutes per side, until golden brown. Add 1/2 cup of the stock to the pan to deglaze and get all the good brown bits off the bottom of the pan. Stir together the remaining 1/2 cup of stock with the lemon juice and cornstarch. Add to pan and let sauce bubble and thicken a bit. Simmer until chicken is done.

In the meantime, cook your angel hair pasta in boiling salted water, drain and add a little butter to the pasta. Serve chicken over top and spoon sauce over everything. I served this with a big bunch of sauted baby spinach and added a sprinkle of fresh parmesan over everything before serving.

*I cut this recipe in half for 2 people, but still made all the sauce.