Chicken Saltimboca Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes
1 teaspoon salt
3 chicken breast halves (about 6 ounces each)
1 tablespoon freshly chopped sage
3 thin slices prosciutto ham
Flour to coat chicken breasts
1/3 heaping cup olive oil
1/2 cup white wine
3 to 4 large artichoke hearts, quartered
1/4 cup fresh lemon juice
1/4 cup whipping cream
1 tablespoon butter
2 tablespoons capers for garnish
Lightly salt chicken breasts. Sprinkle evenly with chopped sage.
Place slice of prosciutto on top of each chicken breast, cutting or
folding to fit as needed. Pound chicken breasts until thickness of
chicken reaches about 3/8-inch. Lightly flour chicken pressed with
Heat oil in very large saute pan. Place chicken breasts in hot oil,
prosciutto side down. Cool over medium heat until lightly browned,
about 3 minutes. Turn chicken over and cook the other side until
chicken is browned and cooked through, 4 to 5 minutes.
Remove chicken from pan and keep warm.
Drain oil from pan, then deglaze pan with wine over high heat. Add
artichokes, and reduce heat to medium-low. Add lemon juice, then
gradually add cream, whisking constantly. Add butter and cook until
butter melts and sauce thickens slightly, 3 to 5 minutes.
To serve, place chicken breast on each serving plate then top with
sauce. Garnish each serving with some of the capers.