Poultry: Saltimbocca 02 by Recipe Cottage

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	Saltimbocca 02

		Chicken Saltimbocca 2 chicken breasts, boned, skinned and flattened slices Prosciutto 2 slices Provolone or Fontina cheese 1 bunch fresh spinach, trimmed and washed 2 cups penne pasta 1/2 cup fresh Parmesan, grated 1 clove garlic, minced 4 tablespoons butter 1/2 cup white wine Salt and pepper, to taste Flour for dredging Olive oil for sauteing Cook pasta in salted boiling water until al dente. Set aside. In a large bowl, mix together garlic, two tablespoons butter, a pinch of salt, and one-half teaspoon fresh ground pepper. Set aside for pasta. Heat olive oil on high heat in a large saute pan. Season the chicken breasts with salt and pepper and dredge in flour. Saute the chicken until well browned (about two to three minutes), then turn over and reduce the heat. Let cook until just done (about another two minutes). Remove from the heat and top each breast with a slice of Prosciutto and a slice of cheese. Put in a hot oven to melt the cheese. When cheese is nicely melted, remove the chicken from the pan. Keep warm. Add the white wine to the pan drippings, simmering slightly to reduce. Whisk in the Parmesan cheese and stir until smooth and slightly thickened. In a separate saute pan, heat the rest of the butter and add the spinach. Cook until wilted but still firm. Put on to a plate and top with the chicken. Pour pan sauce over the chicken. Re-heat the pasta by plunging it briefly into boiling water (if necessary). Toss pasta in the bowl with the butter and garlic, then toss with Parmesan and serve with the chicken.