Thursday, May 14, 2009

Chicken saltimbocca with creamy polenta

You know, it wasn't until I started blogging the meals I'd made and enjoyed, that I realised how many new recipes I try and how much cooking I actually do! That probably says something about the amount of time I spend thinking about food.

This is another newie which I found on my fave food website, ... it didn't disappoint.

what you need

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

what to do
  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.

1 comment:

Bells said...

that sounds fantastic. I always have polenta in the cupboard and never know really what I want to do with it.

Love taste. Great site.

Am also encouraged to see someone with two small children cooking with enthusiasm. I live in fear of turning into a fishfingers eater.