Chicken that "jumps in your mouth"

As a teenager, I worked after school at a real estate appraisal firm. My boss Don, (in addition to being an appraiser) was also a magnificent chef. From time to time he would share one of his prized recipes with me. This recipe for Chicken Saltimbocca is one of them. "Saltimbocca" translated is "jumps in the mouth", and this tasty Italian entree definitely lives up to its name.

CHICKEN SALTIMBOCCA
2 lbs. boneless chicken breast, cut into serving size pieces
salt, pepper, paprika
all purpose flour
2 eggs beaten with 2 tablespoons water
4 tablespoons butter
4 tablespoons olive oil
1/2 pound thinly sliced prosciutto
2/3 cup freshly shredded parmesan cheese
1/4 cup dry white wine
1/2 cup whipping cream

Pound each of the pieces of chicken to desired thinness. Heat butter and olive oil on medium heat in wide frying pan. Dip chicken first into egg mixture, drain briefly, then coat with flour. Place chicken pieces flat in frying pan and sprinkle with salt, pepper, and paprika. Cook until golden brown on both sides.

Then arrange chicken in a single layer on a shallow baking pan or ovenproof platter. Cover each piece with a slice of prosciutto and then sprinkle each with parmesean cheese.

 Bake uncovered in oven at 400 degrees for 15 minutes. Meanwhile, add wine and cream to drippings in frying pan, straining out any large chunks. Cook, stirring over medium-high heat until mixture is reduced. Pour sauce over chicken. Then, bada bing! Your entree is ready to serve.

You can serve this with whatever side dishes you choose. I usually serve it with sauteed spinach & garlic, plus my husband's famous mashed potatoes (recipe coming soon). You've really hit the jackpot if you have some italian bread on hand, to mop up the delicious juices left over in your plate! Mmm...gotta love it!