"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Buca Di Beppo's Chicken Saltimbocca Recipe

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This recipe for Buca Di Beppo's Chicken Saltimbocca, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan McCabe
Added: Monday, April 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 (5 oz.) chicken breasts
4 thin slices Prosciutto ham
1 tbsp fresh sage
3 oz. olive oil
1 oz. flour
5 oz. artichoke hearts, quartered
1/2 oz. capers
4 oz. white wine
2 oz. fresh lemon juice
2 oz. heavy cream
1 tbsp. butter
1 tbsp. salt

Directions:
Directions:
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.

Personal Notes:
Personal Notes:
Don't try this with fresh artichokes! Go for the canned.

 

 

 

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