4 (4-ounce) chicken cutlets
1/8 teaspoon salt
12 fresh sage leaves
2-4 ounces very thinly sliced prosciutto, cut into thin strips
6 teaspoons extra-virgin olive oil
2/3 cups chicken broth
1/2 cup fresh lemon juice
2 teaspoons cornstarch
Angel hair pasta (cooked per directions on box)
Sprinkle chicken with salt, and place sage leaves evenly on top of chicken. Then, wrap the chicken/sage with prosciutto strips, and secure with a toothpick.
Heat oil in a large skillet over medium heat. Cook chicken in both sides for 3-4 mins each, or until cooked through. Remove from pan and keep warm.
In a bowl, whisk broth, cornstarch, and lemon juice until smooth. Add to the pan you used for the chicken and bring to a boil, stirring constantly for 1-2 minutes, or until the sauce has thickened slightly.
Serve chicken on top of angel hair pasta with sauce poured on top.
Sausage and Cheese Soufflé
1 pound sausage
1 tube refrigerated crescent rolls
2 cups shredded cheese
8 large eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh basil
Preheat oven to 375 degrees.
Brown sausage in skillet until crumbled and cooked through.
Grease a 9x13 glass pan, place crescent rolls out flat, and pinch seams.
Evenly spread the sausage on top, followed by the cheese.
In a large bowl, whisk together eggs, milk, salt, and pepper, and pour over cheese and sausage.
Sprinkle with chopped basil.