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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly salt chicken breasts. | 2. Sprinkle evenly with chopped sage. | 3. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch. | 4. Meanwhile, heat olive oil in a saute pan. | 5. Lightly flour chicken pressed with Prosciutto. | 6. Place in heated oil, Prosciutto side down. | 7. Brown one side, turn and brown the other side. | 8. Drain off excess oil, and deglaze with 4 ounces of white wine. | 9. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened. | 10. On a large platter, place chicken breasts topped with reduced sauce and garnish with capers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4			3120.7192	0.0	378.2965	167.8294
prosciutto ham	4	slices		25.2167	0.0	5.61	0.1417
sage	1	tablespoon		-	-	-	-
olive oil	3	ounces		751.8285	0.0	0.0	85.0485
purpose flour	1	ounce		25.2167	0.0	5.61	0.1417
artichoke heart	5	ounces	quartered	25.2167	0.0	5.61	0.1417
caper	1/2	ounce		3.2602	0.6931	0.3345	0.1219
white wine	4	ounces		92.9863	2.9483	0.0794	0.0
lemon juice	2	ounces		12.4738	3.9122	0.1984	0.1361
heavy cream	2	ounces		192.7765	1.5536	1.6103	20.457
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.