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Categories:Viewed: 47 - Published at: 4 years ago
Ingredients
- 6 chicken scallopini
- 6 thin slices of prosciutto
- 1 tsp of rubbed sage
- 2 tbs lemon juice
- 1 1/2 cups chicken stock
- 6 oz jar of quartered and marinated artichoke hearts
- 2 tbs capers
- 1 tbs butter
- flour to coat
- olive oil for cooking
Method
- Season chicken with sage
- Place prosciutto on chicken and press lightly
- Coat both sides with flour
- Heat the oil in a pan
- Saute on medium heat both sides until side with prosciutto is nice and crisp
- Remove chicken from pan and set aside
- In same pan, pour chicken stock
- Squeeze 1/2 of lemon to get 2 tbsp of juice and add to pan
- Scrape the bottom of the pan and bring to a boil
- Turn down heat and simmer for five minutes
- Add chicken back in
- Add in drained capers, artichokes and butter
- Cook until the sauce thickens, about 8-10 minutes
- Toss evenly and serve with all the additions by itself, or over mashed potatoes
