Good Eggs Kitchen

Chicken Saltimbocca with Sautéed Spinach & Creamy Polenta

3 servings
Chicken Saltimbocca with Sautéed Spinach & Creamy Polenta

Product Details

Saltimbocca literally means “jump in your mouth.” It all 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


Chicken cutlets





What You’ll Need

Chicken stock (optional)

Salt and freshly ground pepper

Butter or olive oil

Dry white wine (optional)

Makes 3 servings

Active Time: 45 minutes 

Total Time: 45 minutes 

Step 1

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

Step 2

Remove the chicken cutlets from the packaging and pat dry with paper towels. Cut the chicken cutlets in half lengthwise to make 6 long strips. Season with salt and pepper. Pick a handful of sage leaves and toss the stems. Remove the prosciutto from the packaging. Place a sage leaf on top of each piece of chicken and wrap it up snugly with a slice of prosciutto. (It’s okay if it’s only partially wrapped or not completely secure; the prosciutto will tighten up when cooked.)

Step 3

In a sauté pan over medium heat, warm 1 tablespoon olive oil. Working in batches, add the prosciutto-wrapped chicken and cook until the prosciutto is golden and the chicken is firm, flipping once, 4 to 6 minutes per side. Transfer to a plate and keep warm.

Step 4

Return the pan to low heat and add ¼ cup wine, chicken stock, or water, stirring to scrape up any browned bits from the bottom of the pan. Add 2 tablespoons butter, along with the juice of 1 lemon, and swirl until melted and glossy, 2 minutes. Pour over the finished chicken.  

Step 5

Return the pan to medium heat, and warm 1 tablespoon olive oil. Add the spinach and cook just until wilted slightly, 1 minute. Season with a pinch of salt.

Step 6

Spoon the polenta onto plates, top with the chicken saltimbocca and the spinach, and serve warm.

Available for Delivery

About The Producer

Good Eggs Kitchen
San Francisco, CA
The Good Eggs Kitchen team makes simple, delicious, and absurdly fresh eats. Made with love, from our kitchen to yours!Read more