Chicken Saltimbocca

• 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

1. Season chicken with sage
2. Place prosciutto on chicken and press lightly
3. Coat both sides with flour
4. Heat the oil in a pan
5. Saute on medium heat both sides until side with prosciutto is nice and crisp
6. Remove chicken from pan and set aside
7. In same pan, pour chicken stock
8. Squeeze 1/2 of lemon to get 2 tbsp of juice and add to pan
9. Scrape the bottom of the pan and bring to a boil
10. Turn down heat and simmer for five minutes
11. Add chicken back in
12. Add in drained capers, artichokes and butter
13. Cook until the sauce thickens, about 8-10 minutes
14. Toss evenly and serve with all the additions by itself, or over mashed potatoes

chicken scallopini, thin slices, sage, lemon juice, chicken stock, hearts, capers, butter, flour, olive oil

Taken from www.epicurious.com/recipes/member/views/chicken-saltimbocca-50103700 (may not work)