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RECIPE # 4549 - CHICKEN SALTIMBOCCA - Monday, October 25, 2010

RECIPE # 4549 - CHICKEN SALTIMBOCCA - Monday, October 25, 2010

CREATED Oct 25, 2010

ALEX RODRIGUEZ / BUCA DI BEPPO

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.  Serves 3.

3 6-oz chicken breasts   

3 thin slices Prosciutto ham             

1 T fresh sage, chopped         

3 oz Olive Oil    

1 oz Flour, all-purpose       

5 oz Artichoke hearts, quartered         

1/2 oz Capers                       

4oz White wine                             

2 oz Heavy cream   

1 T Butter

1 t Salt 

Lightly salt 3 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 reaches 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, deglaze with 4 ounces 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.