Buca Di Beppo Chicken Saltimbocca Recette

Recreate the magic of Buca di Beppo's renowned Chicken Saltimbocca at home! This authentic Italian recipe, inspired by Chef Vittorio Renda, features juicy chicken breasts topped with salty prosciutto, fragrant sage, and a creamy, lemony artichoke sauce. Easy to follow instructions and mouthwatering results will impress your family and friends. Get ready for a culinary adventure!

Préparation 20 min

Cuisson 45 min

Calories 592.4 kcal

Protéines 64g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Buca Di Beppo Chicken Saltimbocca

4 boneless, skinless chicken breasts (about 6 ounces each)
8 slices prosciutto
2 tablespoons fresh sage, chopped
2 tablespoons olive oil
1/4 cup all-purpose flour
1 (14 ounce) can quartered artichoke hearts, drained
2 tablespoons capers, drained
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons butter
salt, to taste
fresh ground black pepper, to taste

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Comment préparer Buca Di Beppo Chicken Saltimbocca

Season both sides of the chicken breasts lightly with salt.
Sprinkle 1 tablespoon of chopped fresh sage evenly over each chicken breast.
Place 2 slices of prosciutto on top of each chicken breast. Using the flat side of a meat mallet or a heavy pan, gently pound the prosciutto into the chicken until the chicken is about 3/8-inch thick.
In a large sauté pan, heat olive oil over medium heat.
Lightly dredge the chicken breasts in flour, ensuring they are evenly coated.
Place the chicken breasts in the hot pan, prosciutto-side down. Cook for 5-7 minutes until golden brown and crispy.
Flip the chicken breasts and cook for another 5-7 minutes, until cooked through and the internal temperature reaches 165°F (74°C).
Remove the chicken from the pan and set aside. Pour off any excess oil, leaving about 1 tablespoon in the pan.
Add the white wine to the pan and scrape up any browned bits from the bottom. Let it reduce slightly for about 1 minute.
Add the quartered artichoke hearts, remaining 1 tablespoon of sage, lemon juice, heavy cream, and butter to the pan. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
Place the chicken breasts on a large platter. Spoon the creamy artichoke sauce generously over the chicken.
Garnish with drained capers and serve immediately. Enjoy your delicious Buca di Beppo Chicken Saltimbocca!

Nutrition Information (Approximate per serving)

Sodium

86 g

Sugar

Fat

60g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Side Dishes Poultry Chicken Recipes European Italian Mediterranean American

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Poultry European Dinner Party Italian Chicken Dietary Meat Chicken Breasts

Questions fréquentes

Combien de temps faut-il pour préparer Buca Di Beppo Chicken Saltimbocca ?

Buca Di Beppo Chicken Saltimbocca prend environ 65 minutes du début à la fin — environ 20 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Buca Di Beppo Chicken Saltimbocca ?

Buca Di Beppo Chicken Saltimbocca contient environ 592.4 calories par portion, avec environ 64 g de protéines, 4 g de glucides et 66 g de lipides.

De quels ingrédients ai-je besoin pour Buca Di Beppo Chicken Saltimbocca ?

Les principaux ingrédients de Buca Di Beppo Chicken Saltimbocca sont Chicken Breasts, Prosciutto Ham, Fresh Sage, Olive Oil, All Purpose Flour, Artichoke Hearts. Consultez la liste complète avec les quantités ci-dessus.