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Buca's Chicken Saltimbocca
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Brief Description
Chicken Saltimbocca from Buca di Beppo served up in a creamy sauce with prosciutto, artichokes and capers.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 18 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: vastrother@aol.com
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Posted On: Mar 04, 2017
Number of Servings:
Ingredients:
- 1 teaspoons - salt
- 3 - chicken breast halves (about 6 ounces each)
- 1 tablespoons - chopped fresh sage
- 3 - thin slices prosciutto
- - Flour to coat chicken breasts
- 1/3 cups - (heaping cup) olive oil
- 1/2 cups - white wine
- 3 - to 4 large artichoke hearts, quartered
- 1/4 cups - fresh lemon juice
- 1/4 cups - heavy whipping cream
- 1 tablespoons - butter
- 2 tablespoons - capers for garnish
Directions:
Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place a slice of prosciutto on top of each chicken breast, cutting or folding the pieces to fit as needed. Pound chicken breasts until thickness reaches about 3/8-inch. Lightly flour the pieces.
In large sauté pan, heat oil. Place chicken breasts in hot oil, prosciutto side down, and cook over medium heat until lightly browned, about 3 minutes. Turn chicken over and cook the other side until chicken is browned and cooked through, 4 to 5 minutes. Remove chicken from pan and keep warm.
Drain oil from pan, then deglaze pan with wine over high heat. Add artichoke hearts and reduce heat to medium-low. Add lemon juice, then gradually add cream, whisking constantly. Add butter and cook until butter melts and sauce thickens slightly, 3 to 5 minutes.
To serve, place chicken breasts on serving dishes and top with sauce. Garnish each serving with some of the capers.
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