Lemony Chicken Saltimbocca

Another lemon recipe to add to the list.  I wasn't too sure how this dish was going to come out since I ended up straying a lot from the original recipe.  It couldn't be helped, we were missing ingredients and I needed to improvise.  The result was still a delicious meal, perfect for a hot summer day. It's a dish that taste light, but feels deceivingly heavy.  The initial bite is a punch of lemony tartness, but then you find yourself hankering for another bite.

Lemony Chicken Saltimbocca
(adapted from cooking light)
ingredients

• 4 (4oz) chicken cutlets
• 1/8 teaspoon salt
• Italian seasoning
• 4 strips of bacon
• 4 tsp extra-virgin olive oil, divided
• 1/3 cup fat-free, lower-sodium chicken broth
• 1/4 cup fresh lemon juice
• 1/2 tsp cornstarch
• linguine

directions

1. In large pot, cook linguine. Drain and set aside.
2. Dice the chicken and sprinkle evenly with salt & italian seasoning
3. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add bacon & chicken to pan. Cook until done and then 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. Combine pasta, chicken and sauce.