Chicken Saltimbocca Buca Di Beppo Recipes

BUCA DI BEPPO CHICKEN SALTIMBOCCA

Buca Di Beppo Chicken Saltimbocca image

Make and share this Buca Di Beppo Chicken Saltimbocca recipe from Food.com.

Provided by Punky Julster

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 (5 ounce) chicken breasts
4 slices 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

Steps:

Lightly salt 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 measures 3/8-inch.
Meanwhile, heat olive oil in a saute 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, and deglaze with 4 ounces of white wine.
Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

Nutrition Facts : Calories 592.4, Fat 43, SaturatedFat 12, Cholesterol 118.8, Sodium 2085.5, Carbohydrate 12.7, Fiber 2.5, Sugar 1.2, Protein 32.1

CHICKEN SALTIMBOCCA - BUCA DI BEPPO

CHICKEN SALTIMBOCCA - BUCA DI BEPPO image

Categories Chicken Dinner

Yield 4 Servings

Number Of Ingredients 12

Ingredients

4 (5 ounce) chicken breasts
4 thin slices 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

Steps:

Lightly salt chicken br easts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.Meanwhile, heat olive oil in a saute 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, and deglaze with 4 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

BUCA DI BEPPO CHICKEN CACCIATORE WITH GARLIC MASHED POTATOES

Buca Di Beppo Chicken Cacciatore With Garlic Mashed Potatoes image

Make and share this Buca Di Beppo Chicken Cacciatore With Garlic Mashed Potatoes recipe from Food.com.

Provided by Iron Woman

Categories Chicken

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 baked chicken
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry wine
16 ounces marinara sauce
3 ounces olive oil
1 ounce garlic
2 lbs red potatoes
1 lb soft butter
5 ounces romano cheese
1 tablespoon oregano
salt
1/4 cup chopped garlic

Steps:

For Chicken Cacciatore:.
Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.
Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender.
Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.
For Mashed Potatoes:.
Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.
On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.

Nutrition Facts : Calories 2034.5, Fat 161.2, SaturatedFat 77.8, Cholesterol 453.4, Sodium 2078.8, Carbohydrate 65.5, Fiber 6.1, Sugar 17.1, Protein 64.9

BUCA DI BEPPO(™) VEAL SALTIMBOCCA RECIPE

Buca di Beppo(™) Veal Saltimbocca Recipe image

Provided by á-64866

Number Of Ingredients 11

Ingredients

1/2 pound veal scaloppini
5 slices of prosciutto ham
2 tablespoons olive oil
1/3 cup white wine
2 tablespoons fresh lemon juice
1/3 cup heavy cream
1 tablespoon butter
14 ounces artichoke hearts, sliced in half or quarters
2 tablespoons capers
flour for dusting
salt and pepper

Steps:

Pound out the veal between wax paper. Don't pound too thin. Salt and pepper both sides. Top each slice with prosciutto. Without the wax paper, use a greased mallet to pound the prosciutto into the veal. Dust lightly on both sides with flour. Slice each piece in half. Heat the olive oil in a large saute pan over medium high heat. Working in batches, place prosciutto side down. Cook quickly until just browned, and turn over to cook on the other side, 2-3 min. per side. Remove to a platter and keep warm while cooking the rest. Drain off any excess oil and add the white wine, deglazing the pan, and reduce the white wine by half. Add the artichokes, cream, butter, and lemon juice. Cook until thickened. Pour over or around the veal and top with the capers. Serve immediately.

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