Recipe Re-Make

Recently we had Chicken Saltimbocca at chain restaurant Buca di Beppo (very rare - it is extremely rare that we consume chain restaurant food). We decided to recreate this recipe at home, where we could control the seasoning and the fat. Buca does not post the caloric content on their website or on the location menus, even though chains with more than 20 locations in California are required by law to do so. I am certain all the dishes are 500+ calories, especially with the large portion sizes.

Per BDP website menu, Chicken Saltimbocca is described as "Sautéed chicken breasts layered with fresh sage and prosciutto, topped with artichoke hearts, lemon butter sauce and capers." Here's how it looks on their website:

Salty, buttery, lemony goodness.

Also $20.95/$31.45.

And probably 1500 calories

Home-Made Version Chicken Saltimbocca

adapted from Giada De Laurentis Chicken Piccata recipe

Prosciutto and cheese were omitted to lighten up the dish. Total cost to feed 3 plus leftovers, around $12.

INGREDIENTS

2 skinless/boneless chicken breasts, butterflied and halved

All purpose flour (for dredging)

1/2 of a jar of brined capers, drained and rinsed

1 jar artichoke hearts, drained

1/2 cup chicken stock

Juice of 3 lemons

Zest of 1 lemon

Extra virgin olive oil

2 tablespoons unsalted butter 

Garlic powder 

Salt and pepper

1 handful chopped flat leaf parsley 

DIRECTIONS

Always remember to rinse raw poultry well and pat dry. Season chicken with salt, pepper and garlic powder and dredge in flour; shake of excess. In a large skillet over medium high heat, melt a tablespoon of butter with some olive oil. Add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Repeat until all breasts are browned. In the empty pan, add the lemon juice, stock and capers and bring to a boil, scraping up the "fond" (or brown bits from the pan). Taste and season as needed. Return chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 1 tablespoon of butter to the sauce and whisk vigorously. Add artichoke hearts and pour over the chicken and garnish with lemon zest and parsley. Goes great with some Piccolini (mini Penne) lightly tossed in olive oil and parmesean.