Buca Di Beppo's Chicken Saltimbocca

Recipe Ingredients

3		Chicken breasts - (6 oz ea)
3		Thin slices prosciutto ham
1 tablespoon	15ml	Chopped fresh sage
3 oz	85g	Olive oil
1 oz	28g	All-purpose flour
5 oz	142g	Artichoke hearts - quartered
1/2 oz	14g	Capers
4 oz	113g	White wine
2 oz	56g	Fresh lemon juice
2 oz	56g	Heavy cream
1 tablespoon	15ml	Butter
1 teaspoon	5ml	Salt

Recipe Instructions

Lightly salt three chicken breasts. Sprinkle evenly with chopped sage. Place slice prosciutto on top of the chicken, and pound it into the breast until the thickness of the chicken reaches 3/8-inch.

Meanwhile, heat olive oil in a sauce pan. Lightly flour chicken pressed with ham. Place in heated oil, ham-side down. Brown one side, turn and brown the other side.

Drain off excess oil, deglaze with 4 ounce of white wine, add artichokes, fresh lemon juice, cream, butter and cook until sauce is thickened.

On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

This recipe yields 3 servings.

Source:
Recipe Archive at http://www.kare11.com

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