Chicken saltimbocca and creamy polenta


chicken, polenta, recipes,fairlady, food24

Ingredients 15
Servings 4
Time 1h25

Ingredients

  • 8
    sage leaves
  • 4
    chicken breast fillets
  • olive oil for frying
  • 60
    g
    parma or black forest ham, thinly sliced
  • salt and milled black pepper
  • 1/2
    c
    chicken stock
  • pinch
    sugar to taste
  • For the polenta:
  • 1
    c
    polenta
  • 2
    c
    chicken stock
  • 2
    c
    milk
  • 30
    g
    grated Parmesan
  • 1
    Tbs
    thyme leaves
  • salt and milled black pepper
  • micro greens, to serve
 

Method

 
Arrange 2 sage leaves on each chicken breast.

Wrap each chicken breast in 2 slices of parma ham to enclose the chicken and sage.

Heat a little oil in a pan and fry the chicken breasts over a medium heat for about 5 minutes on each side until the ham is golden and crispy and the chicken is cooked through. Add stock to the pan,cover with a lid and simmer for 10 minutes, then set aside.

To make the polenta: Place the ingredients in a saucepan and stir until there are no lumps.

Place over a medium heat and cook, stirring continuously for 10–15 minutes until smooth and creamy.

Add Parmesan and thyme; season.

To serve: Serve chicken with polenta and herb micro greens.

Reprinted with the permission of Fairlady.

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Read more on: chicken  |  food24  |  fairlady  |  recipes
 

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