Chicken Saltimbocca

The Jolly Roger's Exec. Chef Cory Schleicher visited to make us their Chicken Saltimbocca.

Ingredients:

1 8 - 10 oz chicken breast butterflied
1 slice prosciutto ham
1 slice provolone
2 Tbsp olive oil
1 cup seasoned flour (salt and pepper)
1/4 cup white wine (chardonnay)
1/2 cup chicken stock
1/2 cup sliced fresh mushrooms
1/4 cup diced Roma tomatoes
2 fresh sage leaves chopped
1 tsp. salt, pepper and granulated garlic blend
2 tsp. cold water

Directions:

1. Pour olive oil into heated saute pan. Dredge chicken breast in seasoned flour and shake off excess. Gently place in pan away from you
and saute til golden brown. Using tongs, carefully flip chicken and place prosciutto on chicken and provolone on prosciutto.
2. Remove pan from heat and add white wine to deglaze. Return to heat and add mushrooms, tomatoes, sage leaves and chicken stock. Add seasoning spice and reduce by half.
3. Again, remove from heat and add cold butter and let melt slowly to thicken sauce.

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