Buca Di Beppo Chicken Saltimbocca

Total Time
45mins
Prep
15 mins
Cook
30 mins

From Chef Vittorio Renda, Buca di Beppo

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Lightly salt chicken breasts.
  2. Sprinkle evenly with chopped sage.
  3. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
  4. Meanwhile, heat olive oil in a saute pan.
  5. Lightly flour chicken pressed with Prosciutto.
  6. Place in heated oil, Prosciutto side down.
  7. Brown one side, turn and brown the other side.
  8. Drain off excess oil, and deglaze with 4 ounces of white wine.
  9. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
  10. On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
Most Helpful

5 5

This recipe turned out great and reminded me of Bucas. Thanks!

4 5

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.

Anyone know, am I supposed to take the chicken out of the pan after browning it before adding the wine? The recipe isn't very clear about that.