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Chicken saltimbocca with sage-infused mashed potatoes
Preparation time :
30 minutes
Difficulty : Easy
Cooking time : 45 minutes
Cooking cost : Affordable
Difficulty : Easy
Cooking time : 45 minutes
Cooking cost : Affordable
Ingredients
Serves 4:
For the chicken saltimbocca:
- 4 thinly sliced chicken escalopes
- 8 pancetta slices
- 8 sage leaves
- 75 g butter
- salt
- white pepper
For the sage mashed potatoes:
- 8 medium potatoes
- 100 g butter
- 8 sage leaves
- salt
- white pepper
Preparation
- Spread out the chicken escalopes, and sprinkle lightly with salt and pepper.
- Garnish each escalope with 2 slices of pancetta and place a sage leaf in the centre.
- Roll tightly and secure in several places with toothpicks.
- Heat 50 g of butter and 4 sage leaves in a pan. Fry the chicken roulades on both sides until golden brown.
- Preheat the oven to 200°C.
- Place the chicken roulades in one or several oven-proof dishes.
- Cover with the remaining 25 g of butter. Bake for 15 minutes.
- Peel the potatoes and boil in a large saucepan of salted water for approximately 20 minutes.
- Melt 100 g of butter with 8 sage leaves in a saucepan.
- Season with salt and white pepper. When the butter starts to foam, remove from the heat and leave to infuse for 15 minutes. Strain.
- Mash the potatoes with a fork and add the sage-infused butter. Mix well.
- Now it's time to move onto the presentation: place the mashed potatoes on a plate.
- Cut the saltimboccas into slices and arrange on serving plates.
- Garnish with a few sage leaves.
Suggestion
- Alternatively, replace the pancetta with coppa or Italian dry-cured ham.
- For a real treat for the taste buds, sprinkle a little grated parmesan on top before baking, followed by a little more before serving.
- If the chicken escalopes are quite thick, consider cutting them in half or ask your butcher to do so.
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Nanie Cuisine Blog :www.naniecuisine.com |
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