Buca di Beppo Chicken Saltimbocca

(from castro15’s recipe box)

Categories: Chicken


  • 1 tbsp salt
  • 4 chicken breasts
  • 1 tbsp chopped fresh sage
  • 4 thin slices prosciutto
  • 3 oz olive oil
  • 1 oz. all-purpose flour
  • 4 oz white wine
  • 5 oz. artichoke hearts, quartered
  • 2 oz fresh lemon juice
  • 2 oz heavy cream
  • 1 tbsp butter
  • 1/2 oz capers


  1. Lightly salt the chicken breasts and sprinkle evenly with sage.

  2. Place the prosciutto on top of the chicken and pound it into the breast until the thickness of the chicken measure 3/8".

  3. In a saute pan, heat the olive oil over medium heat.

  4. Lightly flour the flattened chicken.

  5. Place chicken into the pan, prosciutto side down. Brown one side, turn and brown the other side.

  6. Drain off excess oil, and deglaze with white wine. Add the artichokes, lemon juice, cream and butter and cook until sauce is thickened.

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

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