30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Buca Di Beppo Chicken Saltimbocca
An improved version of the classic, using higher quality prosciutto and a touch of cream in the sauce for added richness.
Total Time
70
Yield
4
Calories
700 cal
Difficulty
Medium
Cuisine
Italian
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What You'll Need
Equipment:
Large skillet, Plastic wrap, Meat mallet, Toothpicks •
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Instructions
Place chicken breasts between two sheets of plastic wrap and pound to 1/4 inch thickness.
Season Chicken with garlic powder, salt, and pepper.
Dredge chicken in flour, shaking off excess.
Top each chicken breast with 2-3 slices of Prosciutto di Parma and 4 sage leaves. Secure with toothpicks.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken for 3-4 minutes per side, or until golden brown and cooked through.
Remove chicken from skillet and set aside.
In the same skillet, add butter and melt. Pour in white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in lemon juice and heavy cream. Return chicken to the skillet and simmer for 2-3 minutes, spooning sauce over the chicken.
