Chicken Saltimbocca With Creamy Polenta Recipe

Recipe By Slurrp

Chicken Saltimbocca with Creamy Polenta is a classic Italian dish that combines tender chicken cutlets with prosciutto, sage, and a rich white wine sauce. The chicken is pan-seared to perfection, then topped with prosciutto and sage leaves before being simmered in the flavorful sauce. The creamy polenta serves as the perfect base for the chicken, soaking up all the delicious flavors. This dish is a true crowd-pleaser and is perfect for a special occasion or a cozy weeknight dinner.

4.2
17 Rating -
Rate
Non Vegdiet
40minstotal
30minsPrep
10minsCook
40m.total
30m.Prep
10m.Cook
Chicken Saltimbocca With Creamy Polenta
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Ingredients for Chicken Saltimbocca With Creamy Polenta Recipe

  • 1 Chicken Cutlets
  • As required Salt And Pepper, To Taste
  • 1 Slices Prosciutto
  • 1 Fresh Sage Leaves
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Butter
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 cup Dry White Wine
  • 1/4 cup Chicken Broth
  • 1/4 cup Polenta
  • 1 cup Water
  • 0.13 cup Grated Parmesan Cheese
  • as required Fresh Sage Leaves, For Garnish

Directions: 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.
Nutrition
value
206
calories per serving
8 g Fat7 g Protein17 g Carbs1 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    7g
  • Carbs
    17g
  • Fiber
    1g

MacroNutrients

  • Carbs
    17g
  • Protein
    7g
  • Fiber
    1g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    202mg
  • Iron
    < 1mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    15mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    155mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp