Italian Chicken Saltimbocca with Prosciutto
over Truffle Mushroom Risotto & Parmesan
- Milk
Time Out, known for their Best Of City guides, has partnered with HelloFresh to bring a taste of Naples, Italy straight to your kitchen. The Time Out Team shares more about the origins of this dish and a slice of Naples that can't be missed. "This saltimbocca and mushroom risotto draws from the wider Italian table that Naples sits at the head of. Saltimbocca's literal translation is 'it jumps in the mouth,' and wraps chicken with prosciutto and sage, before cooking in a pan sauce. It's a dish that made its name in the trattorias of Rome but belongs to the Italian culinary tradition that Naples helped build over three thousand years. Meanwhile, risotto originated in Lombardy but has become one of the most common ways of cooking rice across all of Italy. Its earthiness in a mushroom variation is the perfect counterpart to the saltiness of prosciutto—one north, one south, both unmistakably Italian. When visiting Naples, be sure to visit the Spaccanapoli -- a razor-straight street that has been dividing Naples in two since the ancient Greeks laid it down in the 5th century BC. There, you'll find the most compressed version of the city available: a working-class neighborhood of full-blooded, live-out-loud Napoletani, where high-energy street drama plays out in public among piazzas, palazzi, churches, galleries, bars and street vendors."
Ingredients
2 unit
Veggie Stock Concentrate
2 g
Truffle Seasoning
4 ounce
Button Mushrooms
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
2 clove
Garlic
½ cup
Italian Cheese Blend
(Contains: Milk)
¾ cup
Arborio Rice
1 unit
Parmesan Cheese Block
(Contains: Milk)
12 ounce
Chicken Cutlets
2 ounce
Prosciutto
¼ ounce
Sage
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce heat to low.
Wash and dry produce.
Pick sage leaves from stems. Halve, peel, and dice shallot. Thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Quarter lemon. Grate Parmesan cheese.
Pat chicken* dry with paper towels.
Lay two slices of prosciutto beside one another on a work surface. Place a chicken cutlet along bottom of slices and top with 2-3 sage leaves. Tightly roll up prosciutto around cutlet, making sure sage leaves stay in place. Repeat with remaining prosciutto and chicken, and 2-3 more sage leaves.
Heat a drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. (If your pan isn’t ovenproof, transfer chicken to a baking sheet now.)
Transfer pan with chicken to top rack of oven; roast until cooked through, 15-18 minutes. Transfer chicken to a cutting board to rest.
While chicken roasts, heat a drizzle of oil in a large pan over medium heat. Add shallot and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in garlic and cook until fragrant, 1-2 minutes.
Add 1 TBSP butter (2 TBSP for 4 servings), rice, and a big pinch of salt (we used ½ tsp; ¾ tsp for 4). Cook, stirring frequently, until rice is translucent, 1-2 minutes more.
Add 1 cup warm water and stock concentrates; stir until liquid has mostly absorbed. Repeat with remaining warm water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 20-25 minutes. (Depending on size of pan, you may need a little more or less liquid.)
Once risotto is al dente, stir in cream sauce base, Italian cheese blend, half the Parmesan (save the rest for serving), and juice from one lemon wedge (two wedges for 4 servings); cook until slightly thickened, 2-4 minutes.
Remove from heat and stir in truffle seasoning (use less if you prefer a subtler taste) and 1 TBSP butter (2 TBSP for 4). TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add a splash more water if needed.
Taste and season with salt and pepper.
Roughly chop remaining sage leaves. Slice chicken crosswise.
Divide risotto between bowls and top with remaining Parmesan. Arrange chicken over risotto; sprinkle with chopped sage. Serve with remaining lemon wedges.
