Chicken Saltimbocca With Basil Mash
This recipe combines tender chicken breasts filled with flavorful basil and prosciutto, cooked in a delightful Marsala sauce. Paired with creamy Parmesan and basil mashed potatoes, this dish offers a perfect balance of savory and comforting flavors. Serve it up for a lovely dinner that's sure to impress!
— Constant Cookbook
Ingredients
- 2 skinless chicken breast fillets
- 2 large basil leaves
- 2 slices prosciutto
- 1 tbsp olive oil
- 2 tbsp Marsala
- 100ml chicken stock
- 500g potatoes , cut into large chunks
- 2-3 tbsp milk
- 1 tbsp grated Parmesan
- 1-2 tbsp chopped basil
Instructions
- Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
- Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
- Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 481 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 1.2 milligram of sodium
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