Fabio Viviani's Chicken Piccata with Prosciutto and Artichoke

By Dianewaldron

Ingredients

• 2 chicken breast halves (boneless, skinless)
• 1 stick butter, divided in half
• 4 slices prosciutto, sliced thinly
• 4 leaves fresh sage
• 1 small jar marinated artichokes, drained (you will need about a handful of them)
• 1 cup dry white wine
• Salt & pepper
• Olive oil

Preparation

Step 1

Place each chicken breast half between two sheets of plastic wrap, and pound until about a 1/4 of an inch thin.

Season with salt and pepper.

On each seasoned and pounded chicken breast, place 2 sage leaves, then top with 2 slices of prosciutto, so that you have the sage sandwiched between the chicken and the prosciutto.

Melt half a stick of butter in a large skillet over medium-high heat. Add the chicken to the pan with prosciutto and sage-side down. Let cook for about 3 to 4 minutes; until the edges of the chicken turn white.

Turn chicken over and cook on other side for an additional 3 to 4 minutes (with prosciutto facing up). Add artichokes and wine. Simmer this until the wine has reduced by half, you will see it became thicker.

Place chicken on a platter, and finish the pan sauce by whisking in the rest of the butter.