Chicken Saltimbocca With Artichoke Sauce Recipe

Name: Chicken Saltimbocca With Artichoke Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breast halves (about 1 1/2 pounds) See Note; 12 large fresh sage or basil leaves; 2 to 3 oz thinly sliced prosciutto di Parma; 1/3 c unbleached all-purpose flour; Kosher salt and freshly ground pepper; 3 T extra virgin olive oil; 1/3 c dry Marsala or sherry; One 14-oz can artichoke hearts; 1 c Homemade Chicken Stock; T unsalted butter

Servings: persons

1
Place a chicken breast half in a plastic bag and close, leaving 1/2 inch open. Pound the bag with a rolling pin or meat pounder until the breast is about 1/4 inch thick; remove and set aside. Repeat with the remaining chicken breasts.
2
Put 3 sage leaves on the less smooth side of each pounded chicken breast. Cover them with the prosciutto and press until they adhere. Cover the breasts and chill them for 10 minutes. Cut each breast crosswise in half.
3
Spread out the four in a pie plate lined with wax paper or parchment. Season half the chicken pieces with salt and pepper to taste. Working with one piece at a time, coat the chicken with the flour, lifting the wax paper on both sides to move the piece around; shake off the excess flour.
4
Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot; reduce the heat to medium. Saute the chicken for 2 minutes per side, or until the pieces are golden and just cooked through; remove them to a plate and cover them loosely with aluminum foil. Repeat with the remaining oil and chicken.
5
Add the Marsala to the skillet; bring it to a boil, scraping up the brown bits at the bottom of the pan, and simmer for about 1 minute, or until the pan is almost dry.
6
Drain and coarsely chop the artichoke hearts (about 1 1/3 cups). Add them to the skillet along with the chicken stock and simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the sauce over the chicken and serve.

1066

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless, skinless chicken breast halves (about 1 1/2 pounds) See Note, 12 large fresh sage or basil leaves, 2 to 3 oz thinly sliced prosciutto di Parma, 1/3 c unbleached all-purpose flour, and more.

Yes, Chicken Saltimbocca With Artichoke Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Saltimbocca With Artichoke Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions