Chicken Saltimbocca with Basil Mash

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 skinless chicken breast fillets
• 2 large basil leaves
• 2 slices prosciutto
• 1 tbsp olive oil
• 2 tbsp Marsala
• 100ml chicken stock
• 500g potatoes, cut into large chunks
• 2-3 tbsp milk
• 1 tbsp grated Parmesan
• 1-2 tbsp chopped basil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the potato chunks in a pan of boiling water, simmer for about 15 minutes until tender, then drain well.

2. Cut each chicken breast in half horizontally to make four thinner cutlets. Cut each prosciutto slice in half.

3. Place a basil leaf half and a piece of prosciutto on each cutlet, pressing the prosciutto lightly so it sticks.

4. Heat the olive oil in a frying pan over medium-high heat. Add the chicken prosciutto side down and cook for 3 minutes.

5. Turn the chicken and cook for 3 to 4 minutes more, until the thickest part reaches 165°F (74°C). Transfer to a plate and keep warm.

6. Add the Marsala to the pan and simmer for 1 minute, scraping up the browned bits. Add the chicken stock and simmer for 2 to 3 minutes until slightly reduced, then spoon over the chicken.

7. Mash the drained potatoes with 2 to 3 tablespoons milk, the Parmesan and the chopped basil until smooth, adding more milk if needed.

8. Serve the chicken with the basil mash and spoon the pan sauce over the top.