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
Preparation
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
