Buca Di Beppo Chicken Saltimbocca Recipe

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!

Prep Time 20 mins

Cook Time 45 mins

Calories 592.4 kcal

Protein 64g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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

Frequently Asked Questions

How long does it take to make Buca Di Beppo Chicken Saltimbocca?

Buca Di Beppo Chicken Saltimbocca takes about 65 minutes from start to finish — roughly 20 minutes to prepare and 45 minutes to cook.

How many calories are in Buca Di Beppo Chicken Saltimbocca?

Buca Di Beppo Chicken Saltimbocca has approximately 592.4 calories per serving, with about 64 g protein, 4 g carbohydrates and 66 g fat.

What ingredients do I need for Buca Di Beppo Chicken Saltimbocca?

The key ingredients for Buca Di Beppo Chicken Saltimbocca are Chicken Breasts, Prosciutto Ham, Fresh Sage, Olive Oil, All Purpose Flour, Artichoke Hearts. See the full list with measurements above.