Ingredients
-
4
-
4
-
1
-
3
-
1
-
5
-
1/2
-
4
-
2
-
2
-
1
-
1
-
-
-
Directions
Buca Di Beppo Chicken Saltimbocca, From Chef Vittorio Renda, Buca di Beppo, This is a great copy-cat recipe that I’ve found on a few sites It doesn’t taste EXACTLY like Buca’s recipe but is pretty darn close I’ve used it a couple of times & this is what I suggest 1) To the reviewer who asked if you remove the chicken from the pan before making the sauce– Yes you do You can also brown the chicken & then move it to the oven to finish cooking while you work on the sauce 2) For making the sauce I also start with a clean pan & do a clean roux with flour & butter instead of the dirty roux of oil/browned pan bits Mainly because whenever I make this recipe I’m doubling it to feed a crowd and too many dark brown pan bits = bad overall taste with a creamy sauce 2) I also find the sauce to be too acidic as this recipe is written– I increase the amount of butter/cream that is added to it (close to double), and decrease the amount of wine & lemon juice Taste it constantly while you are making it (using clean spoons)–you will know what it needs more or less of to make it taste like Buca’s
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Steps
|
1
Done
|
Lightly Salt Chicken Breasts. |
|
2
Done
|
Sprinkle Evenly With Chopped Sage. |
|
3
Done
|
Place Sliced Prosciutto on Top the Chicken and Pound It Into the Breast Until the Thickness of the Chicken Measures 3/8-Inch. |
|
4
Done
|
Meanwhile, Heat Olive Oil in a Saute Pan. |
|
5
Done
|
Lightly Flour Chicken Pressed With Prosciutto. |
|
6
Done
|
Place in Heated Oil, Prosciutto Side Down. |
|
7
Done
|
Brown One Side, Turn and Brown the Other Side. |
|
8
Done
|
Drain Off Excess Oil, and Deglaze With 4 Ounces of White Wine. |
|
9
Done
|
Add Artichokes, Fresh Lemon Juice, Cream and Butter and Cook Until Sauce Is Thickened. |
|
10
Done
|
on a Large Platter, Place Chicken Breasts Topped With Reduced Sauce and Garnish With Capers. |
