Chicken Saltimbocca with Marsala-Thyme Sauce and Creamy Parmesan Polenta

Instructions

1. 1

   Prep chicken: Butterfly each breast and place between plastic wrap. Pound to an even 1/4" thickness — uniform thickness cooks quickly and keeps it juicy. Season both sides lightly with salt and pepper.

2. 2

   Assemble saltimbocca: Place 3–4 sage leaves on each flattened breast, then lay 2 prosciutto slices over the sage, pressing to adhere. Trim excess prosciutto if needed. Lightly dust the prosciutto side with flour — this helps crisp the prosciutto and slightly thickens the sauce later.

3. 3

   Start the polenta: In a medium saucepan, bring 3 cups milk + 1 cup water (or all milk for extra richness) to a gentle simmer with a pinch of salt. Slowly whisk in the polenta in a steady stream to avoid lumps. Cook, stirring, until thick and creamy (instant polenta 3–5 minutes; regular polenta 20–25 minutes) — follow package timing. Stir in 1 tbsp butter and 1/2 cup grated Parmesan. Keep warm on very low, covered.

4. 4

   Sear the chicken: Heat a large skillet over medium-high with 1 tbsp olive oil + 1 tbsp butter until shimmering. Place chicken prosciutto-side down and press to make full contact. Sear 2–3 minutes until prosciutto is crisp and golden. Flip and cook 1–2 minutes more until just cooked through (internal temp ~160°F/71°C). Work in batches if needed. Transfer to a plate and tent loosely.

5. 5

   Make the Marsala-thyme sauce: Lower heat to medium; add remaining 1 tbsp butter and the minced shallot to the skillet. Sweat gently 1–2 minutes until translucent — don’t brown. Pour in Marsala, scrape the fond, and reduce by half. Add chicken stock and thyme, simmer 3–4 minutes until slightly reduced and glossy. Finish with 1 tbsp cold butter and 1 tbsp lemon juice for brightness; taste and season with salt and pepper.

6. 6

   Rewarm chicken in sauce for 30 seconds per side, spooning sauce over to glaze. This finishes the cooking and binds flavors.

7. 7

   Plate: Spoon creamy Parmesan polenta into warmed bowls or plates. Place a chicken saltimbocca atop each, spoon generous Marsala-thyme sauce over, and scatter chopped parsley and lemon zest if using. Extra grated Parmesan on the polenta is encouraged.

8. 8

   Serve immediately. The crisp prosciutto, fragrant sage, and sweet nutty Marsala — it's a different direction from roast chicken, but ruthless in flavor. Publish it before you forget, yeah?