Chicken saltimbocca

Updated at: Thu, 17 Oct 2024 08:24:05 GMT

Step 1

1. Place the chicken crown, breast side down,

Step 2

in a medium saucepan and pour on the stock and water. If it’s not fully covered, top it up with more water. Bring to a gentle simmer over a medium heat and cook for 15 minutes, then turn the chicken over and cook for a further 10 minutes. Turn the heat off and leave the chicken to cool in the stock.

Step 3

2. When cool, lift the chicken crown out of the stock. Using a sharp kn fe, cut the cooked breasts from the bone, keep ng them whole. Reserve 150m of the stock for the sauce.

Step 4

Refrigerate the rest to use in another recipe it will keep for 2 3 days.)

Step 5

3. Season the cooled chicken breasts on both sides with salt and pepper. Lay the s ces of Parma ham on your work surface and place two sage leaves on each one. Lay a chicken breast ‘n the m‘ddle of the Parma ham, then top with two more sage eaves. Wrap the Parma ham around the chicken and seal

Step 6

to enclose.

Step 7

4. Heat a medium non-stick frying pan over a high neat. Add the oil and cook the wrapped chicken breasts for 2-3 minutes on each side, or until nicely browned all over.

Step 8

5. Take the pan off the heat and immediately add the Marsala; allow it to reduce by half, then pour in the reserved chicken stock. Return to the heat and simmer gently until the sauce has reduced slightly. Lift out the chicken breasts onto a plate and set aside to rest.

Step 9

6. Stir the cornflour paste into the sauce and

Step 10

simmer, stirring, for 2 minutes or until thickened. Remove from the heat and stir in the butter, for a touch of richness.

Step 11

7. Serve the chicken breasts with the sauce

Step 12

spooned over and steamed broccoli alongside.

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