Copycat Buca Di Beppo Chicken Saltimbocca

• servings: 4 servings
• active time: 25 minutes
• total time: 45 minutes

Ingredients

4 large boneless (skinless chicken breasts)

6 slices prosciutto or enough to cover one side of the chicken

1 Tbsp. fresh sage (finely chopped)

2 Tbsp. olive oil

flour for dusting

398 ml. can water packed artichoke hearts (drained and quartered)

2 Tbsp. capers

1/3 cup white wine

2 Tbsp. lemon juice

1/3 cup heavy cream

1 Tbsp. butter

Salt to taste

Directions

Place the chicken between wax paper and pound flat, not too thin and cut into 4 pieces each. Lightly salt and season with the sage and flour one side. Place the prosciutto on the unfloured side and pound slightly to have the prosciutto adhere to the chicken. The chicken should be about 1/2" thick.

Place oil in a large fry pan over medium heat. Place chicken prosciutto side down and brown. Turn over and brown the other side until cooked through. Continue cooking the chicken in this fashion until all is cooked, adding more oil if necessary. Keep cooked chicken warm.

Drain excess oil and add white wine to deglaze, cook and reduce the wine by half. Add the artichokes, lemon juice, cream and butter, and cook until sauce is thickened.

Place the chicken on a large platter and top with the sauce, and sprinkle with the capers. Serve immediately.