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BUCA DI BEPPO CHICKEN SALTIMBOCCA Recipe

   
 

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     BUCA DI BEPPO CHICKEN SALTIMBOCCA

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Ingredients
Four 5-ounce boneless, skinless chicken breasts
1 tablespoon salt
1 tablespoon minced fresh sage
4 slices prosciutto
1/2 cup all-purpose flour
2 tablespoons olive oil
1/2 cup white wine
3/4 cup artichoke hearts, quartered
1/4 cup fresh lemon juice
 
1 tablespoon butter
1/4 cup heavy cream
2 tablespoons drained capers, for garnish
Instructions
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 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 seasoning. To serve, pour the sauce over the chicken breasts and garnish with capers.


Originally Submitted 11/20/2010





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