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Three 6 oz. Chicken breasts
Prosciutto Ham thin slices
1 Tablespoon fresh Sage, chopped
3 oz. Olive Oil
1 oz. Flour All-purpose
5 oz. Artichoke Hearts, quartered
1/2 oz. Capers
4 oz. White Wine
2 oz. fresh Lemon juice
2 oz. Heavy Cream
1 Tablespoon Butter
1 teaspoon Salt
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Lightly salt 3 chicken breasts. Sprinkle evenly with chopped sage. Place sliced prosciutto on top the chicken and pound it into the breast until the thickness of the chicken reaches 3/8-inch. Meanwhile, heat olive oil in a sauté pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, deglaze with 4 ounces of white wine, add artichokes, fresh lemon juice, cream, butter and cook until sauce is thickened. On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
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