6slicesprosciutto or enough to cover one side of the chicken
1Tbsp.fresh sagefinely chopped
2Tbsp.olive oil
flour for dusting
398ml.can water packed artichoke heartsdrained and quartered
2Tbsp.capers
1/3cupwhite wine
2Tbsp.lemon juice
1/3cupheavy cream
1Tbsp.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 calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.