Have I told you how much I love Buca Di Beppo? Oh ya, I have in this review. I will say it again, too, that I adore Buca Di Beppo. It is a fantastic family fun restaurant in the US. Since I am in Canada and can’t get there all the time, I have created some recipes to enjoy at home. I did Copycat Buca Di Beppo Veal Saltimbocca on AllFreeCopyCatRecipes, and today I am showing you Copycat Buca Di Beppo Chicken Saltimbocca.
Now with a more recent recipe, we have for you Copycat Buca di Beppo Salmon Sorrento, a lively melt-in-your-mouth entree perfect with Linguine Alfredo or Instant Pot Rice Pilaf with Orzo.
I loved the lemony, creamy, tender chicken with the salty, crispy prosciutto when it is done this way. The added pop from the capers is fantastic, too, and the artichokes just finish it off for me. This recipe will be made again and again. We just loved it!
I will pass you a knife and fork if you would like to dive in!!
Copycat Buca Di Beppo Chicken Saltimbocca
A lemony, creamy, tender chicken served with crispy prosciutto and the perfect pop from capers and artichokes.
Ingredients
- 4 large boneless, skinless chicken breasts
- 6 slices prosciutto or enough to cover one side of the chicken
- 1 Tbsp. fresh sage, finely chopped
- 2 Tbsp. olive oil
- flour for dusting
- 398 ml. can water packed artichoke hearts, drained and quartered
- 2 Tbsp. capers
- 1/3 cup white wine
- 2 Tbsp. lemon juice
- 1/3 cup heavy cream
- 1 Tbsp. butter
- Salt to taste
Instructions
- Place the chicken between wax paper and pound flat, not too thin and cut into 4 pieces each. Lightly salt and season with the sage and flour one side. Place the prosciutto on the unfloured side and pound slightly to have the prosciutto adhere to the chicken. The chicken should be about 1/2" thick.
- Place oil in a large fry pan over medium heat. Place chicken prosciutto side down and brown. Turn over and brown the other side until cooked through. Continue cooking the chicken in this fashion until all is cooked, adding more oil if necessary. Keep cooked chicken warm.
- Drain excess oil and add white wine to deglaze, cook and reduce the wine by half. Add the artichokes, lemon juice, cream and butter, and cook until sauce is thickened.
- Place the chicken on a large platter and top with the sauce, and sprinkle with the capers. Serve immediately.
Comments & Reviews
Nicole Neverman says
This sounds like a fantastic chicken dish. I love the beautiful capers and artichokes!
Tara Noland says
Thank you so much Nicole!
Kristen says
Looks divine, my husband will love this!
Tara Noland says
Thanks Kristen, we sure loved it!
[email protected] says
This remake looks sensational Tara!
Tara Noland says
Thank you Nancy!
Nisa Homey says
Looks divine and yum! pinned and tweeted.
Tara Noland says
Thanks Nisa!
peter @feedyoursoultoo says
Looks wonderful!
Tara Noland says
Thank you Peter!
Janette@culinaryginger says
I’ve never eaten at Buca di beppo and never had saltimbocca but I really need to try this. Looks delicious.
Tara Noland says
Thanks Janette!
Tara Noland says
Yes you need to try both, thanks Janette!
Toby @ Plate Fodder says
Unfortunately.. not a huge fan of BDB. While I do love a good themed restaurant (I was a sucker for any of the FARWEST Restaurant Groups concepts of the 70’s) Their portions are just massive, and these days it’s kind of a turn off.
But I did love their saltimbocca. Thanks for the copy… now I can scale it down to where I don’t feel like a humongous fat boy for ordering it.
Tara Noland says
BDB is a family sized portions, meant for sharing. Eat as little of as much as you want. That I like but you can always now make as much as you like with this recipe. Thanks Toby!
Debi @ Life Currents says
I’ve never tried theirs, but yours looks so good that I’ll bet it tastes better than theirs.
Tara Noland says
Thanks so much Debi!
Shelley @ Two Healthy Kitchens says
Oh, this just looks so scrumptious! 😀
Kelly J says
This was a winner. My husband and my son are not big on wine or artichokes. They have asked for me to fix it again…this week.
Tara Noland says
Awesome, so glad you all liked it!!
Maryanne says
This recipe and reference to BDB brings back such good memories. I lived in Calif for awhile and special dinners for the family were often at BDB. Thanks for sharing, I will be trying this.
Tara Noland says
Thanks Maryanne, we are big fans of BDB here!!
WendyD says
Do you use marinated artichoke hearts or water packed? This looks delicious! I’ve never eaten at a Buco di Beppo, but I may have to find one now!
Tara Noland says
I use water packed for this recipe and will add that to the ingredients! We so love Buca di Beppo, a must visit!!
Betsy Villante says
Do you include the water that’s in the artichokes to the sauce or drain it, recipe doesn’t indicate. Thanks much looking forward to making this!
Brian says
Made it tonight. I used frozen artichoke hearts instead of canned and it turned out amazing. Thanks for the recipe.
Tara Noland says
I don’t think we have frozen artichokes in Canada, never seen them. So glad you liked the recipe!
Dawn says
Can I change out the white wine for chicken broth? My roomie and I dont use alcohol.
Tara Noland says
Sure you can, enjoy!
Cindy says
Thanks so Much!! Love this recipe so “Flavorful”
I have substituted lean bacon when no prosciutto
It did curdle a bit at end so blended tablespoon
real Mayonnaise with wire whip and could not taste it however made it really richer & creamier
Very pleased with the results😃
Tara Noland says
So glad you liked it Cindy and thanks for telling me.
Sandy says
This recipe is spot on. Went t o Buca last night. After spending $100 I decided I could make it. Saw your recipe and nailed it. Thank you.
Tara Noland says
Awesome so glad you liked it!! I want to do more in the New Year, love Buca!
Noel Michienzi says
Hey! Great copy cat dish! One step is missing though! I worked at buca for years and once they sear the chicken on both sides they finish it off in the oven with the artichokes and Capers on top. Then coat the bottom of the dish in sauce, place the chicken down on the sauce, and then top with more sauce. Hope this helps anyone trying to so the dish!!
Tara Noland says
Thank you for the great tip!! So appreciated, I love Buca’s food!!
Noel Michienzi says
Ditto! It was hard to work there and not steal all the secrets for home! Lol but yes, this recipe was really close! Nailed it!
Tara Noland says
Awesome, as I was guessing of course from my experience there.
Amber says
What type of white wine do you uses for this recipe?
Tara Noland says
Any white wine that is not too sweet. I regularly use Sauvignon Blanc in cooking.
Jill Johnston says
Thanks for recreating Buca di Beppo’s saltimbocca. It’s super simple to put together and could easily be a week night meal. We had it for our New Year’s dinner everyone LOVED it. It made for a delicious start to 2023
Tara Noland says
I am so glad you liked it. Happy New Year!!
Cheryl says
Excellent dish. I can’t wait to make it again with full cream instead of half & half.
Thank you Tara!
Tara Noland says
Yes, the full cream is much better in this recipe and will help the sauce not to curdle.
Lou says
Great recipe hack for one of Buca’s signature dishes, and one of our favorites. It came out amazing!
Tara Noland says
So glad you liked it, it is one of our faves!!
Sherry L Connelly says
You say 1 1/2 Tb. Sage, which implies dried, but then finely chopped, which implies fresh leaves. Which is it?
Tara Noland says
I guess the tell tale sign would have been that 1 Tbsp of dried sage would be way too much plus saying that is it chopped would imply that it is fresh. I added the word “fresh” to the recipe for clarification.