Chicken Saltimbocca… With Liberties – Bella Balsamic and the Pressed Olive

Name: Chicken Saltimbocca… With Liberties – Bella Balsamic and the Pressed Olive
Ingredients: 4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick; 4 pieces of thinly sliced provolone cheese; 2 medium shallots, thinly sliced; 3 garlic cloves minced; 1 tablespoon drained capers; 2 tablespoons chopped flat leaf parsley; 1/2 cup white wine; 1/2 cup chicken stock, preferably homemade; 1 teaspoon kosher salt; fresh ground pepper to taste; 1 cup all purpose flour for dredging; 1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin olive oil with a throaty-peppery kick (400+ smoke point)

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This is actually a mash-up of Chicken Saltimbocca and Chicken Piccata. 4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to

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Ingredients

4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick
4 pieces of thinly sliced provolone cheese
2 medium shallots, thinly sliced
3 garlic cloves minced
1 tablespoon drained capers
2 tablespoons chopped flat leaf parsley
1/2 cup white wine
1/2 cup chicken stock, preferably homemade
1 teaspoon kosher salt
fresh ground pepper to taste
1 cup all purpose flour for dredging
1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin olive oil with a throaty-peppery kick (400+ smoke point)