Best 3 Chicken Saltimbocca Buca Di Beppo Recipes
**Chicken Saltimbocca alla Romana: A Classic Italian Dish with a Modern Twist**
Chicken Saltimbocca alla Romana is a classic Italian dish that combines tender chicken breasts, savory prosciutto, and aromatic sage leaves. This elegant dish is typically prepared by pounding the chicken breasts thin, wrapping them with prosciutto and sage, and pan-frying them until golden brown. The result is a juicy and flavorful dish that is sure to impress your dinner guests.
This article features two delicious variations of Chicken Saltimbocca alla Romana. The first recipe, Chicken Saltimbocca Buca di Beppo, is inspired by the popular Italian-American restaurant chain. This version uses chicken breasts, prosciutto, mozzarella cheese, and a flavorful white wine sauce. The second recipe, Chicken Saltimbocca with Lemon and Capers, adds a bright and tangy twist to the classic dish with the addition of lemon juice, capers, and white wine.
Both recipes are easy to follow and can be prepared in under an hour. They are perfect for a weeknight meal or a special occasion dinner. Serve the chicken saltimbocca with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
BUCA DI BEPPO CHICKEN SALTIMBOCCA
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
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
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 WITH LEMON
Make and share this Buca Di Beppo Chicken With Lemon recipe from Food.com.
Provided by Cook4_6
Categories Poultry
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
- Begin to heat the olive oil in a 12 inch sauté pan on med-high.
- Pound the chicken to about 1/4 inch thickness.
- While oil is getting hot, lightly season both sides of the chicken breast with salt.
- Lightly dust the chicken breast in the flour, shake off excess flour.
- Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
- When both sides are nice and brown, add white wine and lemon juice.
- Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
- Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
- Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
- Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
- Add capers to the sauce.
- Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.
Nutrition Facts : Calories 1197, Fat 87.6, SaturatedFat 36.9, Cholesterol 214.7, Sodium 359.1, Carbohydrate 64.6, Fiber 6.7, Sugar 4.7, Protein 39.2
Tips:
- Use thin-sliced chicken breasts for a tender and juicy result.
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Wrap the chicken breasts in prosciutto and sage leaves securely to prevent them from falling apart during cooking.
- Use a combination of butter and olive oil to cook the chicken to prevent it from drying out.
- Cook the chicken over medium heat to prevent it from burning.
- Baste the chicken with the cooking juices to keep it moist and flavorful.
- Serve the chicken immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Chicken Saltimbocca Buca di Beppo is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of chicken, prosciutto, and sage creates a flavorful and savory dish that is sure to please everyone at the table. With a few simple tips, you can make this dish at home and enjoy the taste of Italy in your own kitchen.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
