The name “saltimbocca” means “jump into the mouth” because a dish is that delicious.
Buca di Beppo’s Chicken Saltimbocca is a delicious and flavorful dish that combines tender chicken breasts with prosciutto ham and sage. The dish is cooked in a savory white wine and lemon sauce, creating a mouthwatering combination of flavors.
Chicken Saltimbocca is a traditional Italian recipe that translates to “jump in the mouth,” referring to the burst of flavors experienced when tasting this dish. It is known for its simplicity and the use of high-quality ingredients. At Buca di Beppo, the Chicken Saltimbocca is prepared with attention to detail, resulting in a dish that is both visually appealing and satisfying to the taste buds.
To create this dish, chicken breasts are lightly seasoned with salt and then topped with thinly sliced prosciutto and chopped fresh sage. The prosciutto adds a delicate saltiness and the sage imparts a fragrant herbal note to the chicken. The chicken breasts are then browned in olive oil to create a golden crust on the outside while keeping the meat tender and juicy.
The sauce for the Chicken Saltimbocca is made with white wine, fresh lemon juice, heavy cream, and butter. This combination of ingredients creates a rich and tangy sauce that complements the flavors of the chicken and prosciutto. The sauce is reduced until it reaches a thick consistency, allowing it to cling to the chicken and infuse every bite with its delicious flavor.
The finished Chicken Saltimbocca is garnished with capers, which provide a burst of briny flavor and add a touch of brightness to the dish. This classic Italian dish is often served with pasta or roasted vegetables, allowing you to create a complete and satisfying meal.
Whether enjoyed at Buca di Beppo or prepared at home, Chicken Saltimbocca is a timeless dish that showcases the simplicity and elegance of Italian cuisine. Its combination of tender chicken, savory prosciutto, fragrant sage, and tangy sauce makes it a delightful choice for any occasion.
SERVES: 4
INGREDIENTS:
- 1 tablespoon salt
- 4 (5-ounce) chicken breasts
- 1 tablespoon chopped fresh sage
- 4 thin slices prosciutto ham
- 3 ounces olive oil
- 1 ounce all-purpose flour
- 4 ounces white wine
- 5 ounces artichoke hearts, quartered
- 2 ounces fresh lemon juice
- 2 ounces heavy cream
- 1 tablespoon butter
- ½ ounce capers
INSTRUCTIONS:
- Lightly salt the chicken breasts and sprinkle evenly with chopped fresh sage.
- Place a slice of prosciutto on top of each chicken breast and pound it into the breast until the thickness of the chicken measures 3/8″.
- In a sauté pan, heat the olive oil over medium heat.
- Lightly coat the flattened chicken breasts in all-purpose flour.
- Place the chicken into the pan with the prosciutto side down. Brown one side, then turn and brown the other side.
- Drain off any excess oil, and deglaze the pan with white wine. Add the quartered artichoke hearts, fresh lemon juice, heavy cream, and butter. Cook until the sauce is thickened.
- Transfer the cooked chicken breasts onto a large platter. Top them with the reduced sauce and garnish with capers. Enjoy!
