Print Recipe

Buca di Beppo Chicken Saltimbocca

RG

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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



The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist RecipeGoldmine.com.

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips