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    You are in: Home / Recipes / Buca Di Beppo Chicken Saltimbocca Recipe
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    Buca Di Beppo Chicken Saltimbocca

    Buca Di Beppo Chicken Saltimbocca. Photo by Chef #654579

    1/1 Photo of Buca Di Beppo Chicken Saltimbocca

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Punky Julster's Note:

    From Chef Vittorio Renda, Buca di Beppo

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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 12, 2009


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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2010


      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-- 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2009

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Buca Di Beppo Chicken Saltimbocca

    Serving Size: 1 (288 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 592.3
    Calories from Fat 386
    Total Fat 42.9 g
    Saturated Fat 12.0 g
    Cholesterol 118.7 mg
    Sodium 2085.5 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 2.4 g
    Sugars 1.1 g
    Protein 32.0 g

    The following items or measurements are not included:

    prosciutto ham

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