Chicken saltimbocca with creamy polenta

Chicken saltimbocca with creamy polenta

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Creamy polenta tastes fabulous with the salty prosciutto and sage chicken breasts in white wine sauce.

The ingredient of Chicken saltimbocca with creamy polenta

  1. 4 medium (about 220g each) single chicken breast fillets, tenderloins removed
  2. 8 slices prosciutto
  3. 16 fresh sage leaves
  4. 50g butter
  5. 375ml (1 1/2 cups) water
  6. 500ml (2 cups) milk
  7. 170g (1 cup) instant polenta (cornmeal)
  8. 20g (1/4 cup) finely grated parmesan
  9. 60ml (1/4 cup) thin cream
  10. Salt & freshly ground black pepper
  11. 125ml (1/2 cup) dry white wine
  12. Finely chopped fresh continental parsley, to serve
  13. Steamed broccolini, to serve

The instruction how to make Chicken saltimbocca with creamy polenta

  1. Use a sharp knife to cut each chicken fillet in half horizontally to make 8 thin pieces. Place 1 piece of chicken between 2 pieces of plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound the chicken until about 7mm thick. Repeat with remaining chicken pieces.
  2. Place the chicken pieces, cut side up, on a clean work surface. Top each piece with 1 slice of prosciutto and 2 sage leaves. Roll up firmly to enclose the filling and secure with a toothpick.
  3. Melt half the butter in a frying pan over medium heat until foaming. Add the chicken and cook for 4 minutes each side or until golden and cooked through. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.
  4. Meanwhile, heat the water and milk in a large saucepan over medium heat until mixture almost comes to the boil. Gradually add the polenta in a thin steady stream, stirring constantly with a wooden spoon until all the polenta is incorporated into the water. Cook, stirring constantly, for 2 minutes or until mixture thickens and polenta is soft. Add the parmesan, cream and remaining butter and stir until parmesan melts. Taste and season with salt and pepper.
  5. Heat the frying pan over high heat. Add wine and cook, stirring, for 1 minute or until liquid is reduced by half.
  6. Divide polenta among serving plates. Top with chicken, drizzle with wine sauce and sprinkle with parsley. Serve with steamed broccolini, if desired.

Nutritions of Chicken saltimbocca with creamy polenta

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