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Bucca Di Beppo's Chicken Saltimbocca Recipe

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This recipe for Bucca Di Beppo's Chicken Saltimbocca is from The Nimitz Elementary PTO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Four 5 oz boneless, skinless chicken breasts
1/4 tsp. salt
1 Tbsp. minced fresh sage
4 slices prosciutto
1/2 cup flour
2 Tbsp. olive oil
1/2 cup white wine
1 can (14 oz) artichoke hearts, chopped
1/4 cup lemon juice
1 Tbsp. butter
1/4 cup heavy cream
2 Tbsp. capers, drained for garnish
Directions:
Directions:
Season the chicken breasts with the salt and sage. Lay a slice of prosciutto on each breast and pound it with a meat mallet until the breast is a little less than 1/2 inch thick. Lightly dredge with flour.

Heat the oil in a skillet and saute the chicken, prosciutto side down, until golden brown on both sides, turning once. Remove the chicken from the pan and discard the excess oil. Deglaze the pan with the white wine and add the artichoke hearts with the lemon juice, butter, and cream.

Let the mixture simmer until it begins to thicken. Taste for seasonings. To serve, pour the sauce over the chicken breasts and garnish with the capers.
Personal Notes:
Personal Notes:
I use Moscato for my white wine because it adds a little bit of sweetness to the sauce and compliments the lemony flavor of the dish.

 

 

 

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