CHICKEN SALTIMBOCCA

By BobD

Ingredients

• 4 (5 oz.) chicken breasts
• 4 thin slices Prosciutto ham
• 1 tbsp. fresh sage
• 3 oz. olive oil
• 1 oz. all-purpose flour
• 5 oz. artichoke hearts, quartered
• 1/2 oz. capers
• 4 oz. white wine
• 2 oz. fresh lemon juice
• 2 oz. heavy cream
• 1 tbsp. butter
• 1 tbsp. salt

Details

Servings 4
Adapted from mydailymoment.com

Preparation

Step 1

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 saut 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 oz. 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.