Chicken Saltimbocca

Chicken Saltimbocca with Artichokes, Capers & Lemon Cream Sauce

Crispy prosciutto. Bright lemon. Buttery artichokes.

This is one of those “why does this taste like a restaurant?” dinners that’s secretly very doable at home. And my husband’s favorite!

Ingredients

• 4 boneless, skinless chicken breasts

• 4 thin slices prosciutto

• 2 tablespoons fresh sage, chopped

• 1 tablespoon kosher salt

• 1/4 cup flour, for dredging

• 1/3 cup olive oil

• 5 ounces artichoke hearts, drained and quartered

• 1/4 cup capers, drained

• 1/2 cup dry white wine

• 1/4 cup fresh lemon juice

• 1/2 cup heavy cream

• 1/2 cup butter (1 stick), cut into pieces

Instructions

1. Prep the chicken

Preheat oven to 500°F. Lightly salt the chicken breasts and sprinkle evenly with chopped sage. Place one slice of prosciutto on top of each breast. Cover with plastic wrap and gently pound until the chicken is about 3/8” thick, pressing the prosciutto into the surface.

2. Sear

Heat olive oil in a large skillet over medium-high to high heat. Lightly dredge chicken in flour, shaking off excess.

Place chicken in the pan prosciutto-side down first. Sear until golden and crisp, about 3 to 4 minutes. Flip and brown the other side.

3. Finish in oven

Add capers to the pan and sauté for 1 minute. Transfer chicken and capers to a baking dish and place in the oven for 2 to 3 minutes to finish cooking.

4. Make the sauce

Pour off excess oil from the skillet. Deglaze with white wine, scraping up any browned bits.

Add artichokes, lemon juice, cream, and butter. Bring to a quick boil and stir constantly until slightly thickened, about 2 to 3 minutes.

5. Serve

Plate the chicken and spoon the sauce generously over the top.

Serving Suggestions

This is beautiful over:

• Creamy mashed potatoes

• Angel hair or penne pasta

• Or simple roasted asparagus and crusty bread

And yes, it pairs wonderfully with a crisp Pinot Grigio.