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Chicken Saltimoca, created by Chef Vittorio Renda of Buca di Beppo Recipe

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This recipe for Chicken Saltimoca, created by Chef Vittorio Renda of Buca di Beppo, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Hogan Barrand
Added: Tuesday, July 11, 2006


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

Lightly salt 3 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 reaches 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, deglaze with 4 oz. of white non-alcoholic 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.
Serves 4.

Personal Notes:
Personal Notes:
Chef Vittorio Renda is Buca di Beppo's chef responsible for selecting the recipes for the menus of each Buca restaurant. Vittorio grew up in Calabria, Italy, where he learned to cook at an early age under the tutelage of his father and grandfather. Prior to joining Buca di Beppo as director of culinary development in December 1993, he honed his skills working throughout Italy for 12 years. The name "saltimboca" means "jump into the mouth" -- because a dish this delicious (pounded with prosciutto and massaged with sage) gets eaten so quickly that it seems to leap from the plate right into mouth.




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