Three 6 oz. Chicken breasts
Prosciutto ham thin slices
1 T. Fresh sage, chopped
3 oz. Olive Oil
1 oz. flour all-purpose
5 oz. Artichoke hearts, quartered
1/2 oz. Capers
4 oz. White wine
2 oz. Fresh lemon juice
2 oz. Heavy cream
1 T. Butter
1 tsp Salt
Lightly salt 3 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 reaches 3/8-inch.
Meanwhile, heat olive oil in a sauté 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,
deglaze with 4 ounces of white wine, add artichokes, fresh lemon
juice, cream, butter and cook until sauce is thickened. On a large
platter, place chicken breasts topped with reduced sauce and garnish
with capers. Serves 3.