Bourbon Balsamic Chicken Saltimbocca

A few months back we made a more traditional version of Chicken Saltimbocca. This time around we did things a little differently, using only what we had in the fridge. For starters, we used Serrano ham instead of Prosciutto, Bourbon instead of white wine and crushed red pepper instead of sage. Also, there was a bit more garlic this time around and, of course, the Balsamic vinegar. Prep was pretty much the same as last time, just put a little flour on the chicken cutlet, wrap it in Serrano ham and cook it in a pan with olive oil and garlic. Afterwards, pour some Bourbon in your pan and reduce it down. Throw it all on a plate and this is what you end up with...