Buca di Beppo Chicken Saltimbocca
The name "saltimbocca" 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.
- 4 (5 ounce) chicken breasts
- 4 thin slices Prosciutto ham
- 1 tablespoon fresh sage
- 3 ounces olive oil
- 1 ounce all-purpose flour
- 5 ounces artichoke hearts, quartered
- 1/2 ounce capers
- 4 ounces white wine
- 2 ounces fresh lemon juice
- 2 ounces heavy cream
- 1 tablespoon butter
- 1 tablespoon salt
- 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 sauté 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.
Yield: 4 servings
Source: Chef Vittorio Renda, Buca di Beppo