You pound the chicken breast- sprinkled with sage and covered with Prosciutto- until it is an even thickness. (This works great done in a gallon sized Zip Lock bag.)
Buca di Beppo Chicken Saltimbocca
Adapted from a recipe by Chef Vittorio Renda, Buca di Beppo
The name "saltimbocca" means "jump into the mouth" - because a dish this delicious (pounded with Prosciutto and massaged with sage) gets eaten so quickly that it seems to leap from the plate right into your mouth.
4 (5 ounce) chicken breasts
4 thin slices Prosciutto ham
1 tablespoon fresh sage (I used less of dried rubbed sage sprinkled on and it worked out great)
3 ounces olive oil
1 ounce all-purpose flour
5 ounces artichoke hearts, quartered
1/2 ounce capers (I don’t like capers, so I left this out)
½ c white wine (I substituted ginger ale with 1 spoonful of white grape juice concentrate mixed in)
¼ c fresh lemon juice
¼ c heavy cream
1 tablespoon butter
1 tablespoon salt
Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 4 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.