Chicken Saltimbocca Buca Di Beppo Food

CHICKEN SALTIMBOCCA

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

BUCA DI BEPPO CHICKEN SALTIMBOCCA

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.

THE BEST CHICKEN SALTIMBOCCA

Steps:

• Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
• In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
• Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
• Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
• Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

BUCA DI BEPPO CHICKEN MARSALA (COPYCAT)

Steps:

• Coat large skillet lightly with olive oil and set over medium-high heat.
• Add bacon and cook just until crisp and lightly browned. Remove with a slotted spoon, set aside, leave fat in the pan.
• Put flour on a plate.
• Pat cutlets dry, season lightly with salt and pepper, dredge in flour.
• Heat pan with bacon fat over medium-high heat, add touch more olive oil if necessary to make approximately 2 tablespoons.
• When fat is hot shake excess flour off cutlets and place in pan.
• Saute, turning once until browned on both sides. Thin cutlets should only take a few minutes per side. Remove cutlets, pour excess fat from pan.
• With pan over medium-high heat add the Marsala and scrape up the browned bits from the bottom of the pan.
• Cook Marsala until it is reduced by one quarter.
• Stir in cream and simmer until you get a nicely thickened sauce.
• Return the chicken and bacon to the pan and turn the cutlets to coat and reheat for a minute.
• Serve with the sauce over top and a sprinkle of parsley.

BUCA DI BEPPO MARINARA SAUCE

Steps:

• In 3 quart sauce pan, heat olive oil over medium heat.
• Add onion and garlic and cook until golden brown.
• Add tomatoes and salt.
• Bring to boil, then cook over low heat for 30 minutes stirring often.
• Turn off heat and add basil.

BUCA DI BEPPO CHICKEN GLORIOSO

Steps:

• Preheat oven to 425 degrees F.
• Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
• Saute the chicken breast until browned.
• Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
• Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
• Transfer the chicken breasts to a pan and hold.
• Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
• Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
• Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
• Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
• Garnish with parsley and serve.

CHICKEN SALTIMBOCCA

Steps:

• Place 1 ham slice over each chicken breast and fasten with toothpicks. Melt butter in a medium skillet over medium high heat and fry chicken for 5 to 7 minutes, or until almost cooked through (juices run clear).
• Pour wine over chicken and allow to evaporate; place 1 cheese slice over each chicken breast and cover skillet. Cook until cheese has melted, about 5 minutes.

BUCA DI BEPPO CHICKEN WITH LEMON

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.