Quick Chicken Saltimbocca

Ingredients   
  •     1 tablespoon(s) olive oil
  •     8 sage leaves
  •     4 chicken-breast cutlets, thinly sliced
  •     4 strip(s) bacon
  •     1/4 cup(s) cornstarch
  •     1 can(s) (14-ounce) lower-sodium chicken broth
  •     3 tablespoon(s) lemon juice
  •     1/2 teaspoon(s) salt
  •     1/4 teaspoon(s) pepper
  •     10 ounce(s) spinach
  •     2 clove(s) garlic, pressed
  •     2 tablespoon(s) water

Directions
  1.     Heat olive oil in 12-inch skillet on medium-high.
  2.     Press 2 sage leaves onto each of the 4 thin-sliced chicken-breast cutlets; wrap each with 1 strip bacon. Dredge chicken in cornstarch. Add to skillet; cook 3 minutes per side or until chicken is cooked through (165 degrees F).
  3.     Add chicken broth and lemon juice to skillet. Cook on high 5 minutes or until reduced slightly, stirring. Stir in salt and pepper.
  4.     Meanwhile, in a large bowl, mix spinach, garlic cloves, and water. Cover with vented plastic wrap; microwave on high 1 minute or until spinach wilts. Serve with chicken and pan sauce.