ALEX RODRIGUEZ / BUCA DI BEPPO
The name "saltimbocca" means "jump into the mouth" -- because a dish this delicious (pounded with prosciutto and massaged with sage) gets eaten so quickly that it seems to leap from the plate right into mouth. Serves 3.
3 6-oz chicken breasts
3 thin slices Prosciutto ham
1 T fresh sage, chopped
3 oz Olive Oil
1 oz Flour, all-purpose
5 oz Artichoke hearts, quartered
1/2 oz Capers
4oz White wine
2 oz Heavy cream
1 T Butter
1 t Salt
Lightly salt 3 chicken breasts. Sprinkle evenly with chopped sage. Place sliced prosciutto on top the chicken and pound it into the breast until the thickness of the chicken reaches 3/8-inch. Meanwhile, heat olive oil in a sauté pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, deglaze with 4 ounces of white wine, add artichokes, fresh lemon juice, cream, butter and cook until sauce is thickened. On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
