Buca di Beppo Chicken Saltimbocca recipe
Source: Chef Vittorio Renda, 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.
4 (5 ounce) chicken breasts4 thin slices Prosciutto ham1 tablespoon fresh sage3 ounces olive oil1 ounce all-purpose flour5 ounces artichoke hearts, quartered1/2 ounce capers4 ounces white wine2 ounces fresh lemon juice2 ounces heavy cream1 tablespoon butter1 tablespoon salt
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 saute 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 ounces 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.
Serves 4.
Source: Chef Vittorio Renda, 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.
4 (5 ounce) chicken breasts4 thin slices Prosciutto ham1 tablespoon fresh sage3 ounces olive oil1 ounce all-purpose flour5 ounces artichoke hearts, quartered1/2 ounce capers4 ounces white wine2 ounces fresh lemon juice2 ounces heavy cream1 tablespoon butter1 tablespoon salt
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 saute 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 ounces 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.
Serves 4.
* I have been serving this with garlic mashed potatoes and salad. I'd love to hear ideas of what you would serve! This really is an AMAZING recipe...enjoy :O)
Posted by Danielle
1 comment:
Danielle and I made this for some of her friends while I was visiting and it is amazing! So addicting! You will all love it. I'm making it for Garrett on Sunday (and my babies, but they've already tried it and they loved it too)
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