8 boneless, skinless chicken breast halves

16 sage leaves

8 slices of thick bacon

1 1/2 tsp gluten-free all-purpose flour

1/2 cup chicken broth

1/4 cup fresh lemon juice

Preheat oven to 400 degrees.  LIghtly mist a 9 x 13 inch baking dish with cooking spray.  Place 2 sage leaves on each chicken breast half and wrap a slice of bacon around each piece securing if needed with a toothpick.  Place in baking dish and cook through until interior registers 165 internally. (about 40 mins)

When done transfer chicken to a serving dish.  Cover loosely with foil.  Skim fat from juices in baking dish and pour them into a small sauce pan.  Place over medium high heat and which in flour until a paste forms, 1 min.  Whisk in broth and lemon juice and bring to a boil.  reduce heat to medium and cook, whisking constantly, until sauce is smooth and thickened, about 2 mins.  Remove from heat.  Whisk any juices that have accumulated on platter into sauce.  Pour sauce over chicken and serve.