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.
Comments & Reviews
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.
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!
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!
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!
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!!
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!!
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!!
Shelley @ Two Healthy Kitchens says
Oh, this just looks so scrumptious! 😀
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!
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!
Tara Noland says
Yes you need to try both, thanks Janette!
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!
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.
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.
Nisa Homey says
Looks divine and yum! pinned and tweeted.
Tara Noland says
Thanks Nisa!
[email protected] says
This remake looks sensational Tara!
Tara Noland says
Thank you Nancy!
Kristen says
Looks divine, my husband will love this!
Tara Noland says
Thanks Kristen, we sure loved it!
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!
Nisa Homey says
Looks divine and yum! pinned and tweeted.