The recipe calls for chicken cutlets and I had chicken breasts in my fridge. I wondered if there was a big difference, so I asked my butcher at Whole Foods. He told me that a chicken cutlet is basically a chicken breast, sliced very thin. Well that was easy enough! I simply cut the breast in half lengthwise and made 4 "cutlets" instead of 2 breasts, just as the recipe required.
Rather than just spoon the lemon sauce over the chicken as the directions suggested, I made half a box of thin spaghetti and stirred it into the sauce in the same pan as I cooked the chicken. The combination was delightful! The Hub and I enjoyed this meal with a Hungarian, dry white wine from our wine club. I think any light Sauvignon Blanc or Fumé Blanc would pair perfectly with this dish.
1. Cook pasta according to directions.
2. While pasta is cooking, sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 1-2 prosciutto slices (depending on how wide they are. Mine were very wide so I only used 1 per cutlet) around each cutlet, securing sage leaves in place.
3. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 5 minutes on each side or until done. Remove chicken from pan; keep warm.
4. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk.
5. Stir angel hair into the sauce. Plate pasta and place chicken on top. Serve with lemon wedges, if desired.