Chicken Saltimbocca by Carmie’s Kitchen

Ingredients:

• 4 boneless, skinless chicken breasts, pounded flat or cut in half lengthwise
• 6 slices prosciutto
• 1 pkg Carmie’s Kitchen Artichoke Parmesan Dip Mix
• 1 10 oz can artichoke hearts, drained and quartered
• 2 Tbsp capers
• 2/3 cup white wine or chicken broth
• 2 Tbsp butter
• 2 Tbsp lemon juice
• 1/2 cup heavy cream or half & half

Directions:

1. Place prosciutto in chicken and pound slightly so it adheres to chicken. Season chicken with 1 Tbsp Artichoke Parmesan dip mix, reserving the rest. Lightly coat each side of chicken with flour (optional).
2. Heat oil in a large frying pan and cook chicken over medium heat until browned and cooked through, starting with prosciutto face down; set aside.
3. Add wine or chicken broth to pan and cook for about 3 minutes. Next add artichokes, lemon juice, cream, and remaining artichoke Parmesan dip mix. Cook until thickened. Stir in butter and remove from heat.
4. Place chicken on a platter, prosciutto side up. Top with sauce and sprinkle with capers.

Carmie’s Tip: Add sautéed mushrooms to sauce. You can also top chicken with shredded Mozzarella and broil for a couple of minutes before serving.