Prep 15 mins
Cook 30 mins
From Chef Vittorio Renda, Buca di Beppo
- 4 (5 ounce) chicken breasts
- 4 slices prosciutto ham
- 1 tablespoon fresh sage
- 3 ounces olive oil
- 1 ounce all-purpose flour
- 5 ounces artichoke hearts, quartered
- 1⁄2 ounce capers
- 4 ounces white wine
- 2 ounces fresh lemon juice
- 2 ounces 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.
This recipe turned out great and reminded me of Bucas. Thanks!
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.