Chicken Saltimbocca With Creamy Polenta Recipe

Cooking Directions

• STEP 1.Season the chicken cutlets with salt and pepper on both sides.
• STEP 2.Place a slice of prosciutto and a sage leaf on each chicken cutlet, then secure with toothpicks.
• STEP 3.Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown on both sides, about 3-4 minutes per side.
• STEP 4.Remove the chicken from the skillet and set aside.
• STEP 5.In the same skillet, melt butter and add minced garlic. Cook for 1 minute until fragrant.
• STEP 6.Add white wine to the skillet and let it simmer for 2 minutes to reduce slightly.
• STEP 7.Pour in chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
• STEP 8.Return the chicken cutlets to the skillet and simmer for an additional 5 minutes, until the chicken is cooked through and the sauce has thickened.
• STEP 9.Meanwhile, prepare the creamy polenta according to package instructions.
• STEP 10.Serve the chicken saltimbocca over the creamy polenta, spooning the sauce over the top.
• STEP 11.Garnish with fresh sage leaves and grated Parmesan cheese, if desired.
• STEP 12.Enjoy hot!

Cooking Tips

• Pound the chicken cutlets to an even thickness before seasoning to ensure even cooking.
• Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the sauce.
• Be careful not to overcook the chicken, as it can become dry. Cook until just cooked through.
• For a lighter version, you can substitute chicken broth for the white wine in the sauce.
• Serve with a side of steamed vegetables or a fresh salad for a complete meal.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the chicken and polenta in a skillet over low heat, adding a splash of chicken broth to prevent drying out.
• Serve the leftovers with a fresh green salad for a delicious lunch the next day.