Buca Di Beppo Chicken Saltimbocca

Total Time
15 mins
30 mins

From Chef Vittorio Renda, Buca di Beppo

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  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.