Buca di Beppo Chicken Saltimbocca
SERVES 4
Ingredients:
1 tablespoon salt
4 (5-ounce) chicken breasts
1 tablespoon chopped fresh sage
4 thin slices prosciutto ham
3 ounces olive oil
1 ounce all-purpose flour
4 ounces white wine
5 ounces artichoke hearts, quartered
2 ounces fresh lemon juice
2 ounces heavy cream
1 tablespoon butter
½ ounce capers
Method:
Lightly salt the chicken breasts and sprinkle evenly with sage.
Place the prosciutto on top of the chicken and pound it into the breast until the thickness of the chicken measures 3/8".
In a sauté pan, heat the olive oil over medium heat.
Lightly flour the flattened chicken.
Place chicken into the pan, Prosciutto side down. Brown one side, turn and brown the other side.
Drain off excess oil, and deglaze with white wine. Add the artichokes, lemon juice, cream, and butter and cook until sauce is thickened.
On a large platter, place the chicken breasts topped with reduced sauce and garnish with capers.
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