Season the boneless skinless chicken cutlets on both sides with salt, pepper, and garlic powder.

Lay 2-3 fresh sage leaves on top of each seasoned chicken cutlet, followed by 2 slices of prosciutto.

Heat a tablespoon of olive oil in a large nonstick skillet over medium heat, then place the wrapped chicken cutlets into the skillet.

Cook for 4-5 minutes on each side until golden brown and prosciutto is crispy.

Remove the chicken from the skillet and tent with aluminum foil to keep warm.

In the same skillet, pour in the low sodium chicken broth and fresh lemon juice, whisk in cornstarch, and bring to a boil.

To serve, place the chicken Saltimbocca on plates and drizzle the lemon pan sauce over the top.