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 in.
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 pil. and deglaze with 4 ounces of white wine. Add artichokes, lemon juice, cream and butter and cook until sauce is thickened.
On a large platter, place chicken breasts topped with reduced sauce and capers.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 410 (64%)|
|Amt Per Serving||% DV|
|Total Fat 45.5g||61 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 24.3g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 127.3mg||39 %|
|Sodium 433.1mg||15 %|
|Potassium 654.8mg||17 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 13.6g|
|Protein 37g||53 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 641
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