Savory Chicken Saltimbocca with Artichoke Cream Sauce
Elevate your dinner experience with this exquisite Savory Chicken Saltimbocca, inspired by the beloved Buca Di Beppo recipe. This dish features tender chicken breasts wrapped in prosciutto and infused with fresh sage, sautéed to golden perfection and topped with a luscious artichoke cream sauce. Perfect for impressing your guests or enjoying a special family meal, this recipe brings a taste of Italy right to your kitchen. Serve it over a bed of pasta or with crusty bread to soak up the delightful sauce.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
chicken breasts
4 ((5 ounces each, lightly salted))
prosciutto ham
4 slices (sliced)
fresh sage
1 tablespoon (finely chopped)
olive oil
3 ounces (for sautéing)
all-purpose flour
1 ounce (for dredging)
artichoke hearts
5 ounces (quartered)
capers
0.5 ounces (for garnish)
white wine
4 ounces (for deglazing)
fresh lemon juice
2 ounces ((freshly squeezed))
heavy cream
2 ounces (for sauce)
butter
1 tablespoon (for sauce)
salt
1 tablespoon (for seasoning)
Instructions
1
Begin by lightly salting both sides of the chicken breasts.
2
Finely chop the fresh sage and sprinkle it evenly over the chicken breasts, making sure to cover each piece well.
3
Place a slice of prosciutto on top of each chicken breast. Using a meat mallet, gently pound the prosciutto into the chicken until the thickness of the chicken equals approximately 3/8-inch.
4
In a large sauté pan, heat the olive oil over medium heat until shimmering.
5
Lightly dredge both sides of the chicken breasts in all-purpose flour, shaking off any excess.
6
Carefully place the chicken in the hot oil, prosciutto side down, and cook until golden brown, about 4-5 minutes. Flip the chicken and continue cooking on the other side until browned and cooked through, another 4-5 minutes.
7
Once cooked, remove the chicken from the pan and drain off any excess oil, leaving about a tablespoon in the pan.
8
Deglaze the pan by adding 4 ounces of white wine, scraping up any browned bits from the bottom. Allow it to simmer for a minute until slightly reduced.
9
Stir in the quartered artichoke hearts, fresh lemon juice, heavy cream, and butter. Cook the sauce for 3-5 minutes, stirring occasionally, until it thickens slightly.
10
To serve, arrange the chicken breasts on a large platter, generously ladle the sauce over each piece, and garnish with capers for an added burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Saltimbocca?
It is an Italian-inspired dish featuring chicken breasts wrapped in prosciutto and sage, served with a creamy artichoke sauce.
What does Saltimbocca mean?
Saltimbocca literally translates to 'jumps in the mouth' in Italian, referring to its intense and delicious flavor profile.
How many chicken breasts are needed for this recipe?
This recipe requires 4 chicken breasts, each weighing approximately 5 ounces.
What type of ham is used in Chicken Saltimbocca?
Prosciutto ham is used, which provides a delicate, salty flavor that complements the chicken and sage.
How do I attach the prosciutto to the chicken?
Place a slice of prosciutto on each chicken breast and use a meat mallet to gently pound it into the meat until the thickness is about 3/8-inch.
What is the ideal thickness for the chicken?
The chicken should be pounded to a thickness of approximately 3/8-inch for even cooking and proper integration of the prosciutto.
Is fresh sage required for this recipe?
Yes, 1 tablespoon of finely chopped fresh sage is used to infuse the chicken with its distinct aromatic flavor.
Why do I need to dredge the chicken in flour?
Lightly dredging the chicken in all-purpose flour helps create a golden-brown crust and helps thicken the sauce later.
What oil is best for sautéing the chicken?
The recipe calls for 3 ounces of olive oil, heated over medium heat until shimmering.
How long should I cook the chicken on each side?
Cook the chicken for about 4-5 minutes per side until it is golden brown and fully cooked through.
What is the purpose of deglazing the pan?
Deglazing with white wine loosens the flavorful browned bits from the bottom of the pan to incorporate them into the artichoke sauce.
How much white wine is used for the sauce?
The recipe uses 4 ounces of white wine for deglazing and building the sauce base.
What kind of artichokes are used in the cream sauce?
The sauce uses 5 ounces of quartered artichoke hearts for a tender texture and tangy flavor.
Why add lemon juice to the recipe?
Two ounces of fresh lemon juice are added to provide a bright acidity that balances the richness of the heavy cream and butter.
How do I make the sauce creamy?
The sauce is made creamy by combining 2 ounces of heavy cream with butter and the reduced wine and lemon juice.
How long does the artichoke cream sauce need to cook?
The sauce should be cooked for 3-5 minutes, stirring occasionally, until it thickens slightly.
What is used as a garnish for this dish?
The dish is garnished with 0.5 ounces of capers to add a final burst of briny flavor.
Can I serve this with pasta?
Yes, this dish is excellent served over a bed of pasta or with crusty bread to soak up the artichoke cream sauce.
How much butter is in the sauce?
One tablespoon of butter is added to the sauce to give it a rich, silky finish.
Do I need to salt the chicken before cooking?
Yes, you should lightly salt both sides of the chicken breasts before adding the chopped sage.
What is the total number of ingredients?
There are 12 ingredients in total: chicken, prosciutto, sage, olive oil, flour, artichokes, capers, wine, lemon juice, cream, butter, and salt.
Should I remove the oil from the pan before making the sauce?
You should drain off the excess oil but leave about one tablespoon in the pan for deglazing.
Is this recipe similar to Buca Di Beppo's version?
Yes, this recipe is inspired by the beloved Savory Chicken Saltimbocca served at Buca Di Beppo.
How much flour is used for dredging?
Approximately 1 ounce of all-purpose flour is used for dredging the chicken breasts.
What part of the chicken should I use?
You should use boneless, skinless chicken breasts for this recipe.
How should I prepare the fresh sage?
The fresh sage should be finely chopped so it can be sprinkled evenly over the chicken.
When do I add the capers?
The capers are added at the very end as a garnish once the chicken has been plated and sauced.
Does the recipe use heavy cream?
Yes, 2 ounces of heavy cream are essential for creating the luscious artichoke sauce.
What is the best way to serve the chicken?
Arrange the chicken on a large platter and generously ladle the artichoke cream sauce over each piece.
What category does this recipe fall into?
This is a main course dish categorized under Italian cuisine and comfort food.