Name: Chicken saltimbocca with basil mash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 2 skinless chicken breast fillets; 2 large basil leaves; 2 slices prosciutto; 1 tbsp olive oil; 2 tbsp marsala; 100ml chicken stock; 500g potato cut into large chunks; 2-3 tbsp milk; 1 tbsp grated parmesan; 1-2 tbsp chopped basil

2 skinless chicken breast
fillets
2 large basil leaves
2 slices prosciutto
1 tbsp olive oil
2 tbsp marsala
100ml chicken stock

For the basil mash

500g potato
cut into large chunks
2-3 tbsp milk
1 tbsp grated parmesan
1-2 tbsp chopped basil

Method

step 1
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.
step 2
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.
step 3
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.