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CHICKEN - PAN FRY - Chicken Saltimbocca
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| Copycat Buca Di Beppo Chicken Saltimbocca Serves: 4-6 A lemony, creamy, tender chicken served with crispy prosciutto and the perfect pop from capers and artichokes. Ingredients | |
| 4 large | boneless, skinless chicken breasts |
| 6 slices | prosciutto or enought to cover one side of the chicken |
| 1 Tbsp. | sage, finely chopped |
| 2 Tbsp. | olive oil |
| flour for dusting | |
| 398 ml. | can arichoke hearts, quartered |
| 2 Tbsp. | capers |
| ⅓ cup | white wine |
| 2 Tbsp. | lemon juice |
| ⅓ cup | heavy cream |
| 1 Tbsp. | butter |
| Salt to taste | |
Instructions
Place the chicken between wax paper and pound flat, not too thin and cut into 4 pieces each. Lightly salt and seaon with the sage and flour one side. Place the prosciutto on the unfloured side and pound slighty to have the prosciutto adhere to the chicken. The chicken should be about ½" thick.
Place oil in a large fry pan over medium heat. Place chicken prosciutto side down and brown. Turn over and brown the other side until cooked through. Continue cooking the chicken in this fashion until all is cooked, adding more oil if necessary. Keep cooked chicken warm.
Drain excess oil and add white wine to deglaze, cook and reduce the wine by half. Add the artichokes, lemon juice, cream and butter and cook until sauce is thickened.
Place the chicken on a large platter and top with the sauce and sprinkle with the capers. Serve immediately.
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