I found this recipe in the Milwaukee Journal Sentinal. A reader had requested this recipe from the Buca di Beppo restaurant, and they were kind enough to provide it for the Journal for reprint. I liked the ingredients and gave it a try. I’ve now made it over ten times and enjoy it every time. If you like panfried chicken with prosciutto with a lemon cream sauce with artichoke hearts and capers, you’ll love this. Give it a try.
It is shown with baked potato and Marsala wine mushrooms.
Bucca's Chicken Saltimbocca
Pan-saute' thin chicken breasts wrapped in prosciutto and covered with a lemon, artichoke, caper sauce.
Ingredients
Equipment
Method
- Slice the chicken breast horizontally to have two thin breasts from every large breast. You can also pound them if preferred.
- Lightly salt chicken breasts. Sprinkle evenly with chopped sage.
- Place a slice of prosciutto on top of each chicken breast, cutting or folding the pieces to fit as needed. Pound chicken breasts until thickness reaches about 3/8-inch or slice horizontally.
- Heat the oil to 330 degrees F.
- Dip the chicken covered in prosciutto into the flour, shake off excess flour, and carefully place it into the heated olive oil prosciutto side down. Cook over medium heat until lightly browned, about three minutes.
- Turn chicken over and cook the other side until chicken is browned and cooked through, about 4 to 5 minutes. Remove the chicken from the pan and keep warm.
- Drain oil from the pan, then deglaze with wine over high heat. Add artichoke hearts and reduce heat to medium-low. Add lemon juice, then gradually add cream, whisking constantly. Add butter and cook until butter melts and sauce thickens slightly, about 3 to 5 minutes.
- To serve, place chicken breasts on the serving dish and top with sauce. Garnish each serving with some of the capers and then some sauce.
Atmosphere
The lemon caper sauce calls for a nice chardonnay. Put on some Mel Torme and cook away.
