Lightly salt chicken breasts. Sprinkle evenly with sage. Place prosciutto on top of chicken and pound to a little less than a 1/2 inch thickness.
Meanwhile, heat olive oil in a saute pan. Lightly flour chicken presses with prosciutto. Place in heated oil, prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, then glaze with white wine.
Add artichokes, lemon juice, cream and butter and cook until sauce is thickened.
Place chicken on a large platter, top with sauce and garnish with capers.
Originally Submitted
3/9/2011
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