Name: Chicken Saltimbocca with Marsala-Thyme Sauce and Creamy Parmesan Polenta
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 3 servings
Ingredients: 3 boneless skinless chicken breasts (about 1.5 lb / 700 g), butterflied and pounded to 1/4" (6 mm); 6 thin slices prosciutto; 0 9–12 fresh sage leaves (3–4 per breast); 1 cup (120 g) fine cornmeal (polenta) or instant polenta; 4 cups (1 L) whole milk + water or chicken stock (for cooking polenta; see note); 3 tbsp unsalted butter (divided); 0.5 cup (50 g) freshly grated Parmesan, plus extra for serving; 2 tbsp olive oil; 2 tbsp all-purpose flour, for dusting; 0 Salt and freshly ground black pepper; 1 small shallot, finely minced; 0.5 cup (120 ml) dry Marsala wine (or dry white wine + 1 tsp sugar if unavailable); 1 cup (240 ml) low-sodium chicken stock; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 tbsp lemon juice (optional, for brightness); 0 Optional garnish: chopped parsley, lemon zest

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

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

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

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

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

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

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

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?

Chicken Saltimbocca with Marsala-Thyme Sauce and Creamy Parmesan Polenta

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