I don’t know what it is, but more and more I am finding myself turning to chicken over red meat. I can be craving a meaty dish, will go out of my way to make one but then end up pushing all of the chunks of meat aside to eat only the veggies. Mike is also a very picky eater; he will only eat red meat if it doesn’t have any fat whatsoever. Because we can both be a bit fussy, we often just buy chicken. The problem is that when you’re eating chicken all of the time, you can get really get sick of it — just like anything I suppose.
Recently, I’ve been eating a lot of slow cooked food, so last weekend I thought I should branch out and try and make something a little bit different and put some actual effort into making a meal, as opposed to just throwing everything into the slow cooker.
I stumbled across a recipe for chicken saltimbocca with green beans which I thought would be super delicious; plus I felt like I hadn’t had any fresh green vegetables in a while and was definitely craving them.
I was lucky enough to have most of the ingredients at home, including the Marsala wine (I regularly make Tiramisu).
You will need:
- chicken breast (1 per person)
- prosciutto slices (1 per chicken breast)
- sage leaves
- olive oil
- 40g unsalted butter
- 150ml Marsala wine
- 100ml chicken stock
- 1 tbs lemon juice
- green beans
- 2 tbs flaked almonds
- Vegeta or salt & pepper
Flatten each chicken breast with a rolling pin between 2 sheets of baking paper to an even thickness; you will actually need to beat the chicken as opposed to rolling it out. Season with Vegeta, or salt and pepper.
Place a slice of prosciutto and a sage leaf on top of each chicken breast and secure with a toothpick.
Heat 20g of butter in a fry pan over medium heat and cook chicken, prosciutto-side down, until the prosciutto starts to crisp. Turn chicken and add a couple of sage leaves to the pan. Continue to cook chicken until the juices run clear or it’s no longer pink inside. Remove from pan and set aside to rest.
Return pan to the heat, add the Marsala wine, stock and lemon juice, and cook for 2-3 minutes until reduced and syrupy.
Meanwhile, cook the beans in a saucepan of boiling salted water for 2 minutes. Drain, return to the pan with the almonds and remaining 20g butter, then season and toss to combine.
Serve the chicken with the green beans and top with sauce.
This recipe was really easy to make and didn’t take too long at all. The chicken was also easy to cook because it was thin and even sized pieces. It’s definitely not the healthiest of meals with all of the butter, prosciutto and sugary Marsala wine, but it was certainly yummy and a great cheat night meal that isn’t too heavy.
I promise you won’t be disappointed.
I am constantly on the hunt for chicken dishes that are different so that it doesn’t feel like we’re eating the same meal over and over. If you have any killer chicken dishes I’d love to know about them.
Note: This recipe was adapted from the Delicious: chicken saltimbocca recipe.