Chicken Saltimbocca

I'm not Italian. Not even a teeny bit by marriage of a fourth cousin on my mother's side twice removed... zero, zip, zilch, nada, niente. But, I am a foodie. I love good food, regardless of its origin. The following recipe is my personal variation of Buca DiBeppo's chicken saltimbocca.

Ingredients
4 (5 ounce) chicken breasts
4 thin slices prosciutto ham
2 T. fresh sage- chopped well
3 ounces olive oil
1 ounce all-purpose flour
5 ounces artichoke hearts, quartered & drained
1/2 ounce capers- drained well
4 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
½ stick butter
½ t. lemon zest
1 tablespoon salt

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-inch.

Meanwhile, heat olive oil in a sauté pan. Place chicken in heated oil, prosciutto side down. Brown one side, turn and brown the other side. Move to a tray. Drain excess oil from pan and deglaze with 4 ounces of white wine. Whisk in flour, artichokes, fresh lemon juice, cream and butter to deglazed wine. Cook until sauce is thickened. Add chicken back to the pan, add capers and lemon zest. Serve immediately.

Serves 4.

Notes-
Only use wine you'd drink from a glass.