4 chicken breasts
4 thin slices of prosciutto ham
1 tablespoon fresh sage
3 ounces olive oil
1 ounce flour
5 ounces artichoke hearts ( I like the small whole ones)
½ ounce capers
4 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
1 tablespoon butter
1 teaspoon salt
Freshly ground black pepper
Lightly salt and pepper chicken breasts. Sprinkle evenly with chopped fresh sage. Place prosciutto on top the chicken and pound it into the
breast until the thickness of the chicken is 3/8”.
Meanwhile, heat the olive oil in a sauté pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, prosciutto side down. Brown one side, turn, brown the other side. Drain off excess oil, and deglaze with the white wine. Add artichokes, fresh lemon juice, cream and butter.
Cook until sauce is thickened. Add capers
On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
As with any dish amounts can vary. Add more artichokes if you like them and I always add more capers! Sometimes I add fresh sliced mushrooms too.
