Chicken Saltimbocca

Chicken Saltimbocca

 

Prosciutto, slices of Gruyère, and fresh sage leaves are enveloped in chicken breasts, then cooked in Marsala wine. A really quick dish to prepare that is irresistible.

 

Chicken Saltimbocca
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • 4 chicken breasts, skinned
  • salt and freshly ground black pepper
  • 4 slices prosciutto
  • 85g (3 oz) Gruyère cheese, thinly sliced
  • 12 fresh sage leaves, roughly chopped
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 120ml (4 fl oz) Marsala (½ cup)

  • To serve
  • Mashed potato or polenta go well with this dish to help soak up the delicious sauce.


  1. Method
  2. Using a rolling pin, first flatten each piece of chicken between two sheets of cling film/wrap. Then pat dry and season.

  3. Now lay a slice of prosciutto on each chicken breast, cover with the Gruyère and scatter over the sage leaves. Fold in half lengthways and coat in the flour.

  4. Heat the oil in a frying pan/skillet and cook the chicken over a medium heat for 2–3 minutes on each side until golden brown.

  5. Now add the Marsala, cover the pan and gently simmer for about 5 minutes, until the chicken is cooked through.

  6. Remove the chicken from the pan and keep warm in the oven.

  7. Increase the heat and reduce the liquid by half.

  8. Pour the sauce over the chicken and serve.

 

Chicken and Ham Savoury

Chicken and Ham Savoury

 

An easy one-dish chicken meal. A layer of chunks of chicken and pieces of ham, with baby spinach in a creamy cheese sauce, topped with diced potatoes.

 

Chicken and Ham Savoury
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 4 boneless, skinless chicken breasts
  • ¼ onion
  • 1 carrot, cut into large chunks
  • 1 bay leaf
  • 675g (1½ lb) potatoes, cut into even sized pieces (about 5 medium)
  • 115g (4 oz) cooked ham, diced
  • 340g (12 oz) baby spinach leaves, chopped
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28g (1 oz) flour (3 tbsp)
  • 150ml (5 fl oz) milk (⅔ cup)
  • 150ml (5 fl oz) hot chicken stock (⅔ cup)
  • salt and ground black pepper
  • 150ml (5 fl oz) single/table cream (⅔ cup)
  • 85g (3 oz) Gruyère cheese, grated (¾ cup)

  • Equipment
  • 1.5 litre/2½ pint (6 cup) ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Put the chicken, onion, carrot and bay leaf into a pan and cover with water. Bring the water to the boil, then cover the pan and gently simmer for 15 minutes. Remove the chicken and discard the water and vegetables.

  4. Blanch the potatoes in boiling salted water for 5 minutes. Drain and, when cool enough to handle, dice into 1cm (½ inch) cubes.

  5. Dice the chicken and put into a large bowl along with the ham and spinach. Toss to mix, then spread over the base of the ovenproof dish.

  6. Melt the butter over a medium heat. Turn the heat down and quickly stir in the flour and mix to a smooth paste. Gradually add the milk and stock, stirring continuously until there is a smooth sauce. Bring to the boil, then reduce the heat and simmer for a further 2–3 minutes, stirring continuously, until the sauce begins to thicken. Remove from the heat. Add the seasoning, cream and cheese and beat well.

  7. Pour half the sauce over the chicken mixture. Spread the cubed potato over the top, then spoon the rest of the sauce over.

  8. Bake above the centre of the oven for 40 minutes until the potato is tender and has started to brown.

  9. Serve with a salad or seasonal vegetables.

Updated: November 7, 2017