Chicken Saltimbocca
Pan seared chicken, wrapped with prosciutto and sage, served with artichokes and capers in a white wine and lemon butter sauce.
Chicken Saltimbocca
Pan seared chicken, wrapped with prosciutto and sage, served with artichokes and capers in a white wine and lemon butter sauce.
Servings
4
Servings
4
Ingredients
Instructions
  1. Pound each chicken breast until it measures 3/8-inch thick. Lightly season each breast with salt and sprinkle with sage. Wrap a piece of Prosciutto over the top of each seasoned breast.
  2. Meanwhile, heat olive oil in a large sauté pan, over medium high heat.
  3. Pour flour into a shallow dish. Lightly flour each breast. Place chicken in heated oil, Prosciutto side down. Brown for about 4-5 minutes, turn and brown the other side.
  4. Remove chicken to a platter and lightly cover with foil. Drain off excess oil, and deglaze the pan with white wine.
  5. Add artichokes, fresh lemon juice, cream, and butter, and cook until sauce is thickened. Pour reduced sauce over the chicken and garnish with capers.