Copycat Buca Di Beppo Chicken Saltimbocca Recipe

4.92 from 23 votes

Copycat Buca Di Beppo Chicken Saltimbocca Recipe

A lemony, creamy, tender chicken served with crispy prosciutto and the perfect pop from capers and artichokes. Whether you're planning a romantic dinner, entertaining guests, or simply wanting to change up your usual chicken recipes, this easy Chicken Saltimbocca is sure to impress!

Prep Time25

Cook Time20

Total Time45

Course: Dinner

Cuisine: Italian

Keyword: chicken, Chicken Breast, Chicken Dinner

Servings: servings

Calories: 305kcal

Author: Tara Noland

Equipment

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, top with the sauce, and sprinkle with the capers. Serve immediately.

Video

Notes

See the post for more information, photos and tips.

Nutrition