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Chicken Saltimbocca   

Source of Recipe

Chef: Buca di Beppo's Restuarant


List of Ingredients

3 6oz. chicken breasts
3 thin slices of Prosciutto ham
1 T chopped, fresh sage
3 oz. olive oil
1 oz. all purpose flour
5 oz. quartered artichoke hearts
1/2 oz. capers
4 oz. white wine
2 oz. fresh lemon juice
2 oz. heavy cream
1 T butter
t t salt



Recipe

Lightly salt three chicken breasts.
Sprinkle evenly with chopped sage.
Place slice Prosciutto on top of the chicken, and pound it into the breast until the thickness of the chicken reaches 3/8 of an inch.
Meanwhile, heat olive oil in a sauce pan.
Lightly flour chicken pressed with ham.
Place in heated oil, ham side down.
Brown one side, turn and brown the other side.
Drain off excess oil, deglaze with 4 oz. of white wine, add artichokes, fresh lemon juice, cream, butter and cook until sauce is thickened.
On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.