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- 6 boneless, skinless chicken cutlets (about 4 oz. each)
- salt and pepper, to your liking
- 12 fresh sage leaves, plus more for garnish, if desired
- 6 thin slices of prosciutto (I used Applegate Farms® brand)
- 1/2 cup all purpose flour for dusting (you won't use all of it)
- 1 TBS olive oil
- 2 TBS unsalted butter, divided
- 3/4 cup white wine of your choice
- 1/2 cup low sodium, fat free chicken broth
- juice of half a lemon
- lemon slices for garnish, if desired
- Calories - 238.7, Total Fat - 9.1g, Carb. - 4.3g, Protein - 28.2, Fiber - 0.1g
View Full Recipe at My Kitchen Adventures
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