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    Buca di Beppo Chicken Saltimbocca


    Source of Recipe


    by Marsha, from Buca di Beppo

    List of Ingredients




    4 (5 ounce) chicken breasts
    4 thin slices Prosciutto ham
    1 tablespoon fresh sage
    3 ounces olive oil
    1 ounce all-purpose flour
    5 ounces artichoke hearts, quartered
    1/2 ounce capers
    4 ounces white wine
    2 ounces fresh lemon juice
    2 ounces heavy cream
    1 tablespoon butter
    1 tablespoon salt

    Recipe



    Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

    Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 4 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.

    On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

 

 

 

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