Saltimbocca is an Italian composed word that means, "jump in the mouth"...and that's just what this dynamic dish does. Chicken is milled with prosciutto and rubbed with sage for an exquisite taste.
Ingredients
4 (5 oz.) chicken breasts
4 thin slices Prosciutto ham
1 tbsp. fresh sage
3 oz. olive oil
1 oz. all-purpose flour
5 oz. artichoke hearts, quartered
1/2 oz. capers
4 oz. white wine
2 oz. fresh lemon juice
2 oz. heavy cream
1 tbsp. butter
1 tbsp. salt
Methods/steps
Lightly salt 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 measures 3/8-inch. Meanwhile, heat olive oil in a saut 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, and deglaze with 4 oz. of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened. On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
Additional Tips
Ready in 30 min
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