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Chicken Saltimbocca

Pan-seared chicken wrapped with prosciutto and sage served with artichokes and capers then finished with white wine and lemon butter sauce, it's absolutely delicious!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 4 (5 oz.) thin chicken breasts
  • salt for sprinkling
  • 1 T. fresh sage chopped
  • 4 thin slices prosciutto ham
  • 6 T. olive oil
  • 1/4 c. all-purpose flour
  • 1/2 (7 oz.) can quartered artichoke hearts drained
  • 1/2 c. white wine
  • 1/4 c. fresh lemon juice
  • 1/4 c. heavy cream
  • 1 T. butter
  • 2 T. capers

Instructions

  • 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.
  • Meanwhile, heat olive oil in a large sauté pan, over medium high heat.
  • 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.
  • Remove chicken to a platter and lightly cover with foil. Drain off excess oil, and deglaze the pan with white wine.
  • Add artichokes, fresh lemon juice, cream, and butter, and cook until sauce is thickened. Pour reduced sauce over the chicken and garnish with capers.