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.