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Buca Di Beppo Chicken Saltimbocca

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"Worked for Buca for 10 yrs....more cream, more butter.....recipe is correct until chicken time....oven to 500f. lightly saute chicken in HOT pan with olive oil (evoo) until light brown crust forms...chicken out of pan, drain, into oven for 2-3 minutes...meanwhile in hot pan, add artichoke hearts and white wine, one stick butter and 1/2 cup heavy cream...bring to boil and continue stirring until sauce begins to darken and thicken....plate chicken, pour sauce and artichoke hearts over the top and serve...goes well with a pinot grigio like mondavi or ravenswood."

Category: Buca Di Beppo Recipes
Prep Time: Cook Time: Total Time:

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Serves/Makes: 4
Ready in: 1-2 hrs

4 chicken breast halves (5 ounce size)

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

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 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.

Recipe Source: cdkitchen.com

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