Saltimbocca Di Manzo
2 tablespoons Balsamic Vinegar
A few Fresh Sage Leaves
6 Garlic Cloves, 4 crushed and 2 minced
2 cups Low-Sodium Chicken Broth
2 wholes Lemons, 1, 1 cut into wedges
4 tablespoons Crumbled Low-Fat Feta (or any cheese you want)
Add a tablespoon of flour and a little more EVOO (if there’s not enough left) into the Dutch oven. Whisk for a few minutes to create a roux. Stir in the remaining wine and chicken broth, scraping all the bits in the bottom. Crank the heat to medium-high until liquid boils. Let reduce, uncovered, to almost half or until it has a sauce-like consistentcy, about 10-12 minutes. Turn off heat and stir in the juice of 1/2 lemon. Re-season accordingly.