Prep Time – 15 mins
Cook Time – 30 mins
Serves 4
Ingredients:
For the Fried Sage:
- 3 tbsp extra-virgin olive oil
- 8-10 fresh sage leaves
- Pinch of salt
For the Saltimbocca:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 8 large fresh sage leaves
- 4 thin slices prosciutto
- 60g plain flour, seasoned
- 2 tbsp extra-virgin olive oil
- 180ml dry white wine
- 180ml chicken stock
- 2 tbsp unsalted butter
For the Herbed Parmesan Polenta:
- 150g instant polenta
- 600ml chicken stock
- 2 tbsp butter
- 80g grated Parmesan
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
To Serve: Green salad leaves and vinaigrette
- Fry the sage: Heat the olive oil in a small pan over medium-high heat. Fry the sage leaves for 10-15 seconds until crisp. Drain on kitchen paper and sprinkle with salt.
- Butterfly the chicken: Butterfly the chicken breasts and bash them with a rolling pin until about 6mm thick. Season with salt and pepper. Lay two sage leaves on each breast and wrap with a slice of prosciutto. Dredge in flour, shaking off any excess.
- Cook the chicken: Heat 1 tbsp oil in a large frying pan over medium-high heat. Cook two chicken breasts for 4-5 mins on each side, until golden and cooked through. Adding a lid to the pan will help tenderise the chicken. Once cooked transfer to a plate and cover with foil. Repeat with the remaining oil and chicken.
- Make the sauce: Pour the wine and chicken stock into the pan. Bring to a boil, scraping up any bits from the bottom. Reduce the liquid to about 60ml (around 5-6 mins). Remove from heat and whisk in the butter one tbsp at a time until smooth. Season to taste.
- Make the polenta: Bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta and stir constantly for 3-5 mins until thickened. Stir in the butter, Parmesan, thyme, chives and parsley. Season with salt and pepper.
- Serve: Spoon the polenta onto plates, top with the chicken saltimbocca and drizzle with the sauce. Serve a green salad on the side.
