CHICKEN SALTIMBOCCA SAUTE

Steps:

• From lemon, grate 1 teaspoons peel and squeeze 1 tablespoons juice. In a 2-cup liquid measuring cup, combine broth, cornstarch, and lemon juice.
• In a nonstick 12-inch skillet, melt butter over medium-high heat.
• Add chicken, sage, salt, and lemon peel and cook 4 to 5 minutes or until chicken just loses its pink color throughout. Transfer chicken to a medium bowl.
• In same skillet, cook asparagus 3 to 4 minutes or until just tender crisp, stirring frequently.
• Transfer asparagus to bowl with chicken.
• Stir broth mixture and add to skillet; heat to boiling, stirring. Boil 1 minute.
• Return chicken and asparagus to skillet; add prosciutto and heat through.