Lemon Chicken Saltimbocca

Years ago my mum made some chicken that was wrapped in prosciutto with a sage leaf. I loved it. for ages I've been looking for a similar recipe, then I found this one. Only now, I don't like sage. But, after the chicken is cooked, if you don't like sage, just pull it off. It needs to be on there while it cooks for some extra taste.

- 3 boneless and skinless chicken breasts, pounded thin       
- salt and pepper to taste
- 9 fresh sage leaves
- 6 slices of prosciutto
- 3 teaspoons olive oil
- 1/2 teaspoon cornstarch
- 1/2 cup chicken stock
- 1/4 cup fresh lemon juice

1. Bash the chicken breasts out until they are 1/2 an inch thick with a mallet. Season both sides with salt and pepper and place 3 sage leaves on each breast. Wrap 2 pieces of proscuitto on each.

2. Heat 3 teaspoons of olive oil in a frying pan over medium heat. Once the pan and oil are hot, add the chicken and cook for 3 minutes until golden brown. Flip the chicken over and cook for another 3-4 minutes or until the chicken is cooked. Set aside.

3. Combine the chicken stock, lemon juice, and cornstarch together in a small bowl and whisk until well combined. Place the frying pan over medium heat then add the mixture to to the pan and bring to the boil. Cook for 1 minute or until slightly thickened, stirring constantly.

4. Drizzle the sauce over the chicken breasts and serve immediately.