Recipe by MacChef
Veloce in Italian means fast. This was created on an evening that needed to be fast! My husband likes his with a squeeze of lemon over the top. While traditional saltimboca requires pounding chicken with sage and prosciutto, this pasta sauce has the same components without the fussiness. Serve this over pasta of your choice.
- 4 ounces prosciutto, thinly sliced
- 1 tablespoon olive oil
- 1 1⁄2 lbs chicken breasts, cubed
- 1 -2 garlic clove, chopped fine
- 14 ounces artichoke hearts, quartered
- 1 1⁄2 tablespoons fresh sage, chopped fine
- 1 lemon, zest of, small
- 2 tablespoons capers, drained
- 1⁄2 cup white wine
- 1 cup chicken broth
- 1 cup cream
- 4 ounces pine nuts, lightly toasted
- salt and pepper
- grated parmesan cheese
Directions See How It's Made
- Heat a large sauce pan. Add 1 tablespoons of olive oil and gently brown the proscuitto over medium heat until almost crisp. The prosciutto will crisp up when cool. Careful, it does burn easily. Remove from pan and cool.
- In the prosciutto drippings brown chicken that is seasoned with salt and pepper. When chicken is almost done, add garlic and saute for 1 minute.
- Keeping chicken in the pan, deglaze with white wine. Cook for 2 minutes then add chicken broth, capers, sage and lemon zest. Cook until juice is reduced a little then add artichokes and cream.
- Continue to cook about 5 minutes until chicken is done, sauce is slightly reduced and artichokes are warmed through.
- Serve over cooked pasta, spinkled with crispy proscuitto, toasted pine nuts and parmesean cheese.