Kentucky Country Saltimbocca
Saltimbocca is a Roman dish initially made with veal, whose name translates “jump in the mouth.” Churchill Downs chef Gil Logan makes it with chicken, as many chefs do, and substitutes Kentucky country ham for the prosciutto used in Italy.
1 tablespoon butter
1 tablespoon olive oil
2 6-ounce boneless, skinless, chicken breast halves
½ teaspoon salt
½ teaspoon pepper
1 teaspoon flour
2 fresh sage leaves
4 ounces thinly sliced (Finchville Farms) country ham
2 ounces Kenny’s Country Cheese, Jarlsberg
1 cup white wine
Melt butter in skillet over medium heat; add olive oil. Season chicken with salt and pepper; dust with flour. Saute in skillet for approximately 5 minutes per side. Top each chicken breast with a sage leaf, 2 ounces of country ham, then cheese. Pour white wine into the skillet; simmer until cheese is melted. Serve immediately.