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
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.
Nutrition
Comments & Reviews
Victoria says
Can’t wait to make it!!!! 😋
Katherine Damisch says
Absolutely delicious! This has become a standard recupe ar our house… It is creamy and lemony and oh so good! Fair warning, you’ll want to drink the sauce and then lick the plate clean!
Tara Noland says
So so glad you enjoyed this recipe!! It is one of our favorites too. Just served it at Christmastime and so ready for it again.
Marjolaine says
I’ve been making this recipe for years. It’s so easy and looks impressive. It’s also one of the few recipes the whole family will eat.
Tara Noland says
Awesome, we love this recipe so much, so glad you do also!! Cheers!
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.
Bess says
Boo! Good that you clarified the ingredients to read fresh. No need to be so rude to someone asking a genuine question. I’ll look elsewhere for recipes.
Tara Noland says
I don’t believe I was being rude just explaining how to identify if it is fresh or dried. It was my error not to put it in to begin with.
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!!
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.
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!!
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.
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.
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!!
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!