Chicken Saltimbocca with Sage-Infused Butter Sauce, Polenta, and Balsamic-Roasted Green Beans

Preheat your oven to 400°F (200°C). Wash 1 lb of fresh green beans and trim the stem ends.

In a medium saucepan over medium-high heat, bring 3 cups chicken stock and 1 cup whole milk to a gentle boil. Gradually whisk in 1 cup yellow cornmeal and a pinch of salt. Reduce heat to low, cover, and simmer, whisking every 5 minutes to prevent sticking, for about 25-30 minutes until creamy.

On a large baking sheet, toss the trimmed green beans with 1 tbsp olive oil, salt, and pepper. Spread them in a single layer and roast in the oven for 15 minutes.

While beans roast, prepare the chicken. Place 4 chicken breasts between two sheets of plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season lightly with salt and pepper.

Place 2 whole sage leaves on top of each chicken breast, then wrap 1 slice of prosciutto around the center of each breast to secure the sage. Place 0.5 cup all-purpose flour in a shallow dish and lightly dredge only the bottom side of the chicken breasts.

Heat 2 tbsp olive oil in a large stainless steel skillet over medium-high heat. Place the chicken in the pan, prosciutto-side down first. Sear for 3-4 minutes until the prosciutto is crispy and golden. Flip carefully and cook the flour-dusted side for another 4-5 minutes until the chicken is cooked through (internal temp 165°F). Remove chicken to a plate and tent with foil.

Peel and finely mince 1 large shallot and 2 cloves of garlic. Lower the skillet heat to medium. Add 1 tbsp butter to the pan drippings and sauté the shallot and garlic for 2 minutes until translucent.

Pour 0.5 cup dry white wine into the skillet, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Let the wine reduce by half, about 3 minutes.

Remove the green beans from the oven. Drizzle with 2 tbsp balsamic vinegar and toss well. Return to the oven for a final 5 minutes to glaze and caramelize.

Finish the sauce: Turn the heat to low and whisk in the remaining 7 tbsp of cold unsalted butter, one tablespoon at a time, along with 4 finely chopped sage leaves, until the sauce is thick and glossy. Do not let it boil once the butter is added.

Finish the polenta: Stir in 0.5 cup grated Parmesan cheese and 1 tbsp butter. Taste and adjust seasoning with salt and pepper.

To serve, spoon a generous portion of polenta onto each plate. Place a chicken breast on top, spoon the sage-butter sauce over the meat, and serve the balsamic-roasted green beans on the side.