June 26, 2026
Translated by ChatGPT.
Autumn is here, and with it comes the season of wild mushrooms, which give dishes an intense aroma and flavor. The recipe for chicken saltimbocca with creamy polenta and grilled mushrooms was shared with us by Di Nuovo restaurant, which brings authentic Italian cuisine to Prague’s Vinohrady.
Ingredients
Chicken Saltimbocca
1 pc chicken supreme without skin
50 g pancetta / Parma ham (thin slices)
fresh sage
black pepper
Creamy Polenta
200 ml chicken stock
200 ml milk
1 pc shallot
3 sprigs thyme
1 clove garlic
80 g polenta
30 g butter
30 g Parmesan
salt
Grilled Mushrooms
cleaned chanterelles (or other wild mushrooms)
olive oil
salt, pepper
butter
sage leaves
Chicken Demi-glace
1 pc chicken bone / chicken carcass
1 pc carrot
1 pc parsley root
2 pcs celery stalks
1 pc onion
50 ml Marsala wine
Method
Chicken Supreme
Clean the wing bone so only the bare bone remains, still attached to the breast. Remove the chicken “goujon” (small fillet from the inner side of the breast). Season the meat lightly with salt and pepper. Overlap the slices of pancetta or Parma ham slightly so the breast can be wrapped inside. Place a few sage leaves in the middle. Wrap the chicken breast tightly. Slowly sear the wrapped chicken in oil on both sides (about 2 minutes each). Then place in a preheated oven at 160 °C and roast for about 10 minutes, until the internal temperature reaches 70 °C. Remove and let rest for 5–10 minutes.
Creamy Polenta
Place the chicken stock, milk, shallot, thyme, and garlic in a pot. Simmer for 10 minutes to release flavors, then strain. Bring back to a boil and gradually whisk in the polenta while stirring to prevent lumps. Cook for about 10 minutes until the polenta softens. Finally, stir in the butter and Parmesan, season with salt. If the texture is not creamy enough, add a little more stock.
Grilled Mushrooms
Sear the cleaned chanterelles in hot olive oil, season with salt and pepper. Add a knob of butter and a few sage leaves. Briefly sauté.
Chicken Demi-glace
Roast the bones and carcass in the oven at 180 °C for about 30 minutes until golden. In a pot with oil, sauté the chopped carrot, parsley root, onion, and celery until lightly caramelized. Add the roasted bones, cover with cold water, bring to a boil, and skim the foam. Lower the heat and simmer gently for 2–3 hours. Strain and reduce the stock to a quarter of its original volume. Towards the end, add Marsala, reduce briefly, and finish by whisking in a knob of cold butter.
