Tuesday, January 16, 2007

Buca Di Beppo's Chicken Saltimbocca

1 teaspoon salt
3 chicken breast halves (about 6 ounces each)
1 tablespoon freshly chopped sage
3 thin slices prosciutto ham
Flour to coat chicken breasts
1/3 heaping cup olive oil
1/2 cup white wine
3 to 4 large artichoke hearts, quartered
1/4 cup fresh lemon juice
1/4 cup whipping cream
1 tablespoon butter
2 tablespoons capers for garnish

Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place slice of prosciutto on top of each chicken breast, cutting or folding to fit as needed. Pound chicken breasts until thickness of chicken reaches about 3/8-inch. Lightly flour chicken pressed with prosciutto.
Heat oil in very large saute pan. Place chicken breasts in hot oil, prosciutto side down. Cool over medium heat until lightly browned, about 3 minutes. Turn chicken over and cook the other side until chicken is browned and cooked through, 4 to 5 minutes.
Remove chicken from pan and keep warm.
Drain oil from pan, then deglaze pan with wine over high heat. Add artichokes, and reduce heat to medium-low. Add lemon juice, then gradually add cream, whisking constantly. Add butter and cook until butter melts and sauce thickens slightly, 3 to 5 minutes.
To serve, place chicken breast on each serving plate then top with sauce. Garnish each serving with some of the capers. Makes 3 services

** 17 WW points