Chicken saltimbocca  subsequently creamy polenta

Chicken saltimbocca subsequently creamy polenta

By

Creamy polenta tastes fabulous behind the salty prosciutto and sage chicken breasts in white wine sauce.

The ingredient of Chicken saltimbocca subsequently creamy polenta

  1. 4 medium (about 220g each) single chicken breast fillets, tenderloins removed
  2. 8 slices prosciutto
  3. 16 open sage leaves
  4. 50g butter
  5. 375ml (1 1/2 cups) water
  6. 500ml (2 cups) milk
  7. 170g (1 cup) instant polenta (cornmeal)
  8. 20g (1/4 cup) finely grated parmesan
  9. 60ml (1/4 cup) thin cream
  10. Salt & freshly auditorium showground black pepper
  11. 125ml (1/2 cup) dry white wine
  12. Finely chopped vivacious continental parsley, to encouragement
  13. Steamed broccolini, to abet

The instruction how to make Chicken saltimbocca subsequently creamy polenta

  1. Use a severe knife to cut each chicken fillet in half horizontally to make 8 thin pieces. Place 1 piece of chicken amongst 2 pieces of plastic wrap. Use the flat side of a meat mallet or a rolling fasten to gently pound the chicken until nearly 7mm thick. Repeat past unshakable chicken pieces.
  2. Place the chicken pieces, cut side up, re a clean work surface. Top each piece subsequently 1 slice of prosciutto and 2 sage leaves. Roll happening firmly to enclose the filling and fasten attach considering a toothpick.
  3. Melt half the butter in a frying pan beyond medium heat until foaming. increase be credited with the chicken and cook for 4 minutes each side or until golden and cooked through. Transfer to a plate and cover loosely next foil. Set aside for 5 minutes to rest.
  4. Meanwhile, heat the water and milk in a large saucepan on top of higher than medium heat until fusion not far off from comes to the boil. Gradually amass the polenta in a thin steady stream, stirring each time past a wooden spoon until all the polenta is incorporated into the water. Cook, stirring constantly, for 2 minutes or until union thickens and polenta is soft. amass the parmesan, cream and steadfast butter and demonstrate until parmesan melts. Taste and season afterward salt and pepper.
  5. Heat the frying pan higher than high heat. amass wine and cook, stirring, for 1 minute or until liquid is shortened by half.
  6. Divide polenta in the middle of in the midst of serving plates. summit zenith taking into consideration chicken, drizzle afterward wine sauce and sprinkle subsequent to parsley. relief when steamed broccolini, if desired.

Nutritions of Chicken saltimbocca subsequently creamy polenta

fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

You may also like