Sprinkle chicken cutlets evenly with salt. place 3 sage leaves on each chicken cutlet; wrap 2 procuitto slices around each cutlet securing the sage leaves in place.

Heat skillete over Med heat. Add 1 T oil to the pan. Add wrapped chicken cutlets to the pan, cook for 2 minutes on each side or until done. Remove to platter and keep Wm.

Combine chicken broth, lemon juice, and 1/2 tsp. cornstarch in small bowl; stir with a wisk until smooth. Add cornstarch mixture, and remaining 1 tsp olive oil to pan, bring to boil, stirring constantly with whisk until slightly thickened. Spoon over chicken.