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1
Heat the chicken stock to a boil in a medium sauce pot.
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2
Heat a large nonstick skillet over medium to medium-high heat and heat a platter in a warm oven.
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3
Season the cutlets with salt and pepper and place 2 leaves of sage on each of the cutlets.
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4
Wrap each cutlet in prosciutto.
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5
Add a tablespoon of the EVOO (once around the pan) and 2 tablespoons of the butter to the pan.
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6
Fry the saltimbocca for 3 minutes on each side and transfer to the warm platter.
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7
Cover with loose foil to keep warm.
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8
Add the remaining tablespoon of EVOO and the polenta to the simmering chicken stock.
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9
Stir to mass the polenta, 2 minutes, and add the spinach, separating it into small bits.
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10
Stir in the cheese and season the mixture with salt, pepper, and nutmeg.
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11
Add another tablespoon of butter to the skillet, then add the garlic and shallots.
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12
Cook for 2 minutes, add the flour, and cook for a minute more.
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13
Whisk in the wine and the remaining tablespoon of butter.
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14
Remove from the heat and whisk in the parsley.
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15
Place the polenta and spinach on plates and top with 2 pieces of saltimbocca.
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16
Spoon a healthy drizzle of sauce over the saltimbocca and serve.
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17
You can also make this with thin chicken cutlets, cooking the saltimbocca a minute or two longer until opaque all the way through.
