Chicken Saltimbocca with Sautéed Spinach & Creamy Polenta

Saltimbocca literally means “jump in your mouth.” It makes sense when you take a bite of these tender chicken cutlets, layered with sage leaves, wrapped in prosciutto, and seared until crispy. 

What You Get

Polenta 

Milk 

Spinach 

Sage 

Chicken cutlets (see note below)

Prosciutto 

What You’ll Need

Salt and freshly ground pepper

Olive oil or butter

All-purpose flour 

Dry white wine or chicken broth (optional)

Makes 3 servings

Active Time: 30 minutes 

Total Time: 30 minutes 

Step 1 

In a small pot, bring 3 cups water and a pinch of salt to a simmer. In a bowl, combine 1 cup polenta, 1 cup milk, and a pinch of salt and let soak. When the water is simmering, whisk in the polenta, along with the soaking liquid. Turn down the heat to low, cover, and simmer until tender, stirring occasionally, about 10 minutes. Remove from the heat and whisk in 1 tablespoon olive oil and ½ teaspoon salt. 

Step 2

Meanwhile, trim the base from the spinach, and rinse the leaves and shake dry. Pick about 6 sage leaves and toss the stems. Remove the chicken from the packaging and pat dry with paper towels. Season with salt and pepper. Place 1 or 2 sage leaves on each piece of chicken and press the prosciutto on top.

Step 3

In a sauté pan over medium-high heat, warm 2 tablespoons olive oil. Working in batches if necessary, add the chicken, prosciutto-side down, and sear until golden, about 3 minutes. Flip and continue to cook until the chicken is firm, 3 minutes longer. Transfer the finished chicken to a plate. Add a drizzle of oil to the pan between batches, as necessary. 

Step 4

Return the pan to low heat, and melt 1 tablespoon butter. Sprinkle with 1 tablespoon flour and cook until fragrant, 2 minutes. Slowly whisk in ¾ cup wine, broth, or water, stirring to scrape up any browned bits from the bottom of the pan. Simmer to reduce slightly, 2 minutes. Pour the pan sauce into a bowl and set aside and keep warm.

Step 5 

Wipe out the pan, return it to medium-high heat, and warm 1 tablespoon olive oil. Add the spinach and stir just until wilted, 1 minute. Season with a pinch of salt. 

Step 6

Spoon the polenta into bowls and top with the chicken saltimbocca and wilted spinach. Pour the pan sauce over and serve warm. 

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.