Categories: Chicken
Ingredients
- 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
Directions
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Lightly salt the chicken breasts and sprinkle evenly with sage.
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Place the prosciutto on top of the chicken and pound it into the breast until the thickness of the chicken measure 3/8".
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In a saute pan, heat the olive oil over medium heat.
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Lightly flour the flattened chicken.
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Place chicken into the pan, prosciutto side down. Brown one side, turn and brown the other side.
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Drain off excess oil, and deglaze with white wine. Add the artichokes, lemon juice, cream and butter and cook until sauce is thickened.
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On a large platter, place the chicken breasts topped with reduced sauce and garnish with capers.