Pan-Seared Chicken Saltimbocca (Serves 4)

• 4 8-oz. boneless chicken breasts, with wing bone attached, if possible
• 2 large shallots, peeled and minced
• 2 oz. extra virgin olive oil
• 10 oz. prosciutto de Parma, cut to thin matchsticks
• 12 oz. heavy cream
• 1 cup Parmesan cheese, freshly grated
• 1/2 cup loose pack, fresh basil, trimmed
• 1 1/2 cups loose pack, spinach leaves, trimmed salt and pepper to taste

1) Preheat oven to 400 degrees. Heat large sautÎ pan over open burner. When hot, add 1 oz. olive oil. Place chicken breasts, skin side down, in pan and cook until well browned. Flip chicken in pan and place in oven for 15 minutes.

2) In the meantime, heat a second sautÎ pan with remaining oil. SautÎ shallots until transparent. Add prosciutto de Parma and render for 2 minutes. Add cream and reduce the liquid by half. Add cheese to cream slowly to melt. Add basil and spinach to wilt. Adjust seasonings.

3) Remove chicken from oven and place on pre-heated plates. Top with sauce and garnish with extra Parmesan or extra basil leaves, if desired.

White wine suggestion: Steele California CuveÎ Chardonnay Red wine suggestion: Calera "El Nino" Pinot Noir.