Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Chicken Saltimbocca


Saltimbocca means "jump into the mouth". This chicken dish from Buca di Beppo contains sauteed chicken breasts layered with sage and prosciutto, topped with artichoke hearts, lemon butter sauce and capers. This recipe is an original from the chef at the restaurant.

Ingredients

  • 4 boneless skinless chicken breasts
  • 4 thin slices of Prosciutto ham
  • 1 tablespoon fresh sage
  • 3 ounces olive oil
  • 1 ounce all-purpose flour
  • 5 ounces artichoke hearts, quartered
  • 1/2 ounce capers
  • 4 ounces white wine
  • 2 ounces fresh lemon juice
  • 2 ounces heavy cream
  • 1 tablespoon butter
  • 1 tablespoon salt

Directions

  1. Lightly salt the chicken breasts and sprinkle evenly with chopped sage.
  2. Place the sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
  3. Meanwhile, heat olive oil in a sauté pan.
  4. Lightly flour the chicken pressed with prosciutto.
  5. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side.
  6. Drain off excess oil, and deglaze with 4 ounces of white wine. Add the artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
  7. On a large platter, place the chicken breasts topped with reduced sauce and garnish with capers.

Serves 4




1 comment:

  1. Sorry, for me it has too much lemon juice. Maybe 2 tablespoons instead of 2 oz.

    ReplyDelete