Best 4 Buca Di Beppo Chicken Saltimbocca Recipes

Are you craving a mouthwatering Italian dish that combines the flavors of chicken, prosciutto, and cheese? Look no further than the delectable Buca di Beppo Chicken Saltimbocca. Originating from the enchanting region of Italy, this classic recipe is a symphony of textures and flavors that will tantalize your taste buds. With its crispy chicken exterior, tender prosciutto, and gooey cheese center, this dish is sure to become a favorite in your culinary repertoire.

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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(™) 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.

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

### **H3 Tag: Summary of Buca di Beppo's Famous Saltimbocca Recipe** Buca di Beppo, a renowned Italian restaurant, is known for its mouth-watering chicken saltimbocca dish. This dish features pounded chicken breasts topped with prosciutto, fontina cheese, and fresh sage, creating a delightful combination of flavors. ### **H3 Tag: Key Ingredients and their Significance** * **Chicken Bre Fotosts:** Use boneless, skinless chicken breasts, slightly pounded to ensure even cooking. * **Prosciutto:** Thinly sliced prosciutto adds a savory, salty touch to the dish. It also helps lock in the chicken's natural juices during cooking. * **Fontina Cheese:** This creamy, nutty-flavored cheese melts beautifully, creating a gooey, flavorful layer between the chicken and prosciutto. * **Fresh Sage:** Sage leaves provide a distinct, earthy aroma and add depth to the dish. * **Marsala:** A sweet, fortified wine that adds a rich, nuanced sweetness to the dish. ### **H3 Tag: Step-by-Step Cooking Instructions** 1. **Prepare the Saltimbocca:** Lay the chicken breasts flat on a cutting board. Top each breast with a prosciutto, a cheese and a sage leaf. Secure with a toothpick. 2. **Cook the Saltimbocca:** In a large skillet over medium-high heat, melt the butter and oil. Sear the saltimbocca for 2-3 minutes per side or until golden brown. Reduce heat to medium-low, cover the skillet, and cook for an additional 10-12 minutes or until the chicken is fullycooked. 3. **Make the Sauce:** In a small saucepan, whisk together the chicken broth, white wine, and cornstarch until smooth. Bring to a simmer over medium heat, stirring frequently to dissolve the cornstarch. Reduce the heat to low and simmer for 5-7 minutes or until the mixture has thickened. 4. **Plating and Serving:** Place the saltimbocca on a serving platter. Spoon the preparedsauce over the top and garnish with additional fresh sage leaves. Serve with roasted or mashedpotatoes and a side of seasonalvegetables. ### **H3 Tag: Essential Cooking and Serving Suggestions** * Use a meat mallet or a heavy skillet to flatten the chicken breasts, but avoid pounding them too thinly as they may become dry during cooking. * To secure the saltimbocca more tightly, use a wooden skewer instead of a toothpick. This will also add a rustic touch to the dish. * For a crispy crust, pan-fry the saltimbocca in a non-stick skillet. * If you don't have chicken broth on hand, use a mixture of water and bouillon cubes. * Serve the saltimbocca with roasted or mashedpotatoes and a side of seasonalvegetables to complete the meal. ### **H3 Tag: Healthier Alternative to the Buca di Beppo Saltimbocca Recipe** For a healthier version of the saltimbocca, consider the following options: * **Use a thinner cut of prosciutto or turkey bacon to reduce fat content.** * **Opt for a low-sodium or fat-reduced chicken broth.** * **Reduce the amount of butter and oil used during cooking.** * **Steam or roast the side of seasonalvegetables instead of frying them.** ### **H3 Tag: Common Troubleshooting and FAQs** **Q: Why didn't the cheese melt properly?** **A:** Make sure you are using meltable cheese like fontina or mozzarella. You may also need to reduce the heat or cook the saltimbocca for a longer period. **Q: How do I know when the chicken is fullycooked?** **A:** Insert a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C). **Q: Can I make the saltimbocca ahead of time?** **A:** You can prepare the saltimbocca up to a day in advance. Store them in the refrigerator until ready to cook. ### **H3 Tag: Final Thoughts and Variations** Buca di Beppo's famous chicken saltimbocca is a delicious and versatile dish that can be customized to your liking. With its combination of flavorful ingredients and effortless cooking methods, this recipe is sure to impress even the most discerning palate. Try it out for yourself and enjoy a taste of Italian culinary excellence in the comfort of your own kitchen.

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