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, capers, 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.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (129g)|
|Recipe Makes: 4|
|Calories from Fat: 417 (87%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 22.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 89.8mg||28 %|
|Sodium 240.9mg||8 %|
|Potassium 138.5mg||4 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 9.4g|
|Protein 2.6g||4 %|
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Calories per serving: 480
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