Buca Di Beppo Chicken Saltimbocca Recipes

BUCA DI BEPPO CHICKEN SALTIMBOCCA

Steps:

• 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.

BUCA DI BEPPO CHICKEN MARSALA RECIPE

Steps:

• Prepare pasta according to package directions. Drain. Set aside.
• Place a chicken breast between 2 sheets of waxed paper. Pound chicken until they are about 1/4-inch thick. Repeat with remaining breasts.
• In a small bowl combine flour, oregano, salt and pepper, to taste.
• Dredge chicken in flour until coated thoroughly.
• Place olive oil and butter in a large skillet.
• Place skillet over medium heat.
• When skillet is hot, fry chicken breasts until they are almost fully cooked, about 3 minutes each side.
• Remove from pan and set aside. Keep pan on heat.
• Pour in Marsala wine and deglaze the pan. Make sure to scrape all the brown bits on the bottom of the pan.
• Add chicken broth, mushrooms and garlic.
• Cook on medium high for about 10 minutes, or until the sauce has reduced by half.
• Add chicken breasts back to the pan.
• Cook for another 10 minutes. The sauce should become thick.
• Serve over pasta.

CHICKEN SALTIMBOCCA - BUCA DI BEPPO

Steps:

• Lightly salt chicken br easts. 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.