Chicken Saltimbocca With Fioretto

Chicken Saltimbocca With Fioretto

A collaborative effort thanks to new friends @perfectionfreshaus @dorsognasmallgoods +
@DevondaleDairy

Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, consider donating to our friends @OzHarvest you’ll find a link in my bio
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Time

  • 25 mins prep
  • 8-10 mins cook
  • 35 mins total

CHEF

Jason Roberts

cuisine

Italian

social

Jason Roberts

Difficulity

Easy/Beginner

cooperated brands

D’Orsogna

Perfection Fresh
Devondale Dairy

Chicken Saltimbocca With Fioretto

Chicken Saltimbocca With Fioretto

Full Recipe In details

Perfect scrambled eggs with mushrooms and bacon

STARTING GUIDE

  • Cuisine: Italian
  • Prep Time : 25mins
  • Cooking Time: 8-10 mins
  • Total Time: 35 mins

Ingredients

  • 4 small skinless, boneless chicken thighs (approximately 280g each)

  • Freshly ground white pepper

  • 4 fresh sage leaves

  • 4 slices of D’Orsogna Prosciutto

  • 1/2 cup plain flour

  • 1/2 cup plain flour

  • 1 tablespoon olive oil

  • 1/2 cup Marsala wine

  • 1/2 cup chicken stock

  • 2 tablespoon chopped parsley

  • 30g tablespoon Devondale Unsalted Butter

  • Squeeze of lemon juice

  • 1 packet of Perfection Fresh Fioretto

  • 4-6 roasted potatoes

  • Extra lemon to serve

Methods

  • Lay the chicken thighs out flat on tray.

  • Press a sage leaf into the centre of each piece of chicken, season with cracked white pepper and top with a slice of prosciutto.

  • Lightly press the prosciutto onto the chicken using your whole hand.

  • Coat each piece of chicken through flour, dusting off the excess.

  • Heat oil in a large skillet over medium-high heat. Place the chicken, prosciutto side down, to cook for 2-3 minutes. Carefully turn it over and cook for a further 3-4 minutes and set aside.

  • Meanwhile, bring a medium sized saucepan of water to a boil, drop in the Fioretto and boil for 1 minute. Remove, drain and place into a bowl to toss with olive oil and salt for seasoning.

  • In a pan, pour in the Marsala wine and add the chicken back in. Simmer until reduced by half.

  • Add in the chicken stock and reduce by a further half. Remove the pan from heat and whisk in butter.

  • Garnish with chopped parsley and a squeeze of lemon juice, adjusting the seasoning to taste.

  • To serve, place roasted potatoes, Fioretto and chicken on serving plates, dressing with the sauce.

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