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  • 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.

    Brief Description

    Chicken Saltimbocca from Buca di Beppo served up in a creamy sauce with prosciutto, artichokes and capers.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 18 min



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    Posted On:

    March 4, 2017

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