Chicken Saltimbocca with pan fried polenta slices and braised leeks with spinach, with a white wine buerre blanc pan sauce. Chicken breasts halved and pounded out to an even thickness. Fresh sage leaves applied to each cutlet, then covered with prosciutto. Dredged in seasoned flour. More sage leaves dried in clarified butter to flavor, then the chicken pan fried in the flavored butter prosciutto side first. Fry up polenta slices, deglaze with a dry white, whisk in cold butter and serve.

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Are you seeking a taste tester? Because wow 🤩

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Using whites of 2 leeks only, split lengthwise then cut into ½” slices. Clean as needed. Heat 2 T virgin olive oil in a pan with thyme, sage, bay, and smashed garlic cloves. Remove garlic and herbs and add leeks, still damp from cleaning. Salt & pepper to taste. Sweat leeks until soft, then add a pound of baby spinach. Add water or dry white wine as needed to wilt spinach. Mix leeks & spinach thoroughly. Add a squeeze of lemon, correct seasoning as needed.

Appreciate the details boss! Will be saving this for a rainy day

Sign me up for a taste tester too! 😍

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