Buca's Chicken Saltimbocca

• porce: 2-4
• aktivní čas: 20 min

Ingredience

1 teaspoon salt

4 chicken breast halves (about 6 ounces each)

2 tablespoon chopped fresh sage

1 smashed garlic clove

4 thin slices prosciutto halved

Flour to coat chicken breasts (optional)

1/3 heaping cup olive oil

½ cup white wine

2 minced garlic cloves

3 to 4 large artichoke hearts, quartered

¼ cup fresh lemon juice

¼ cup heavy whipping cream or scoop crème fraiche

1 tablespoon butter

2 tablespoons capers for garnish (optional)

Pokyny

Lightly salt and pepper chicken breasts. Sprinkle evenly with chopped sage. Place a slice of prosciutto on top of each chicken breast or around both sides if you halved the slice, cutting or folding the pieces to fit as needed. Pound chicken breasts until thickness reaches about 3/8-inch. Lightly flour the pieces.

In large sauté pan, heat oil and whole clove garlic. Place chicken breasts in hot oil, prosciutto side down, and cook over medium heat until lightly browned, about 3 minutes. Turn chicken over and cook the other side until chicken is browned and cooked through, 4 to 5 minutes.

Remove chicken from pan and keep warm.

Drain oil from pan, mince in garlic, then deglaze pan with wine over high heat. Add artichoke hearts and reduce heat to medium-low. Add lemon juice, then gradually add cream, whisking constantly. Add butter and cook until butter melts and sauce thickens slightly, 3 to 5 minutes.

To serve, place chicken breasts on serving dishes and top with sauce. Garnish each serving with some of the capers.