Chicken Saltimbocca Veloce

Directions

1. 1
   Heat a large sauce pan.
2. 2
   Add 1 tablespoons of olive oil and gently brown the proscuitto over medium heat until almost crisp.
3. 3
   The prosciutto will crisp up when cool.
4. 4
   Careful, it does burn easily.
5. 5
   Remove from pan and cool.
6. 6
   In the prosciutto drippings brown chicken that is seasoned with salt and pepper.
7. 7
   When chicken is almost done, add garlic and saute for 1 minute.
8. 8
   Keeping chicken in the pan, deglaze with white wine.
9. 9
   Cook for 2 minutes then add chicken broth, capers, sage and lemon zest.
10. 10
    Cook until juice is reduced a little then add artichokes and cream.
11. 11
    Continue to cook about 5 minutes until chicken is done, sauce is slightly reduced and artichokes are warmed through.
12. 12
    Serve over cooked pasta, spinkled with crispy proscuitto, toasted pine nuts and parmesean cheese.