Chicken saltimbocca with green beans & shallots

Ready in 30 minutes, this chicken dish is a quick treat for two - perfect for the weekend

Recipe uploaded by

olive magazine

10 ratings 5

Recipe by olive magazine

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Tested

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 mins

Heat the oven to 200C/fan 180C/gas 6. Blanch the green beans in boiling water for 3 minutes then rinse in cold water and drain.
Put the chicken between 2 pieces of clingfilm then gently bash out to thin it a little. Lay a couple of sage leaves on the smooth side of each thigh then wrap in a piece of parma ham. Dust each piece in seasoned flour. Heat 1/3 of the butter in a large non-stick frying pan. Cook the chicken for 2-3 minutes each side until golden then transfer to the oven for 10 minutes.
Add a little more butter to the pan and cook the shallots for 2 minutes. Add the wine and stock and boil hard until reduced and syrupy. Add the last bit of butter, whisk in, then add the beans and stir to heat through.
Divide the beans between 2 plates and lay the chicken on top.

PER SERVING

551 kcalories, protein 53.2g, carbohydrate 11.8g, fat 30.8 g, saturated fat 16.5g, fibre 3.6g, salt 3.22 g

Recipe from olive magazine, August 2011.

Latest comments and suggestions

AlexaMJones

06 August 2011

AlexaMJones rated and commented on this recipe

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Maj-Anne

07 August 2011

Maj-Anne rated and commented on this recipe

Tasted lovely. I added a little bit of cream to the sauce the second time I made this recipe to give it a slightly different taste, worked well. It's good, simple and tasty recipe!

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jelly and ice cream <3

21 August 2011

jelly and ice cream <3 rated and commented on this recipe

this was really yummy and easy to do. however i used chicken breasts instead of the thighs but i am sure it would be just as tasty if i had used thighs. i also added a splash of double cream to the sauce after it had reduced which worked really well. defo make this again.

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danicquinn

26 August 2011

danicquinn rated and commented on this recipe

Easy and tasty. We used breasts instead of thighs, and served it with tagliatelle with garlic and butter. We will definitely make it again.

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Beth769

30 November 2011

Beth769 rated this recipe

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kirby

23 February 2012

kirby rated this recipe

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cakeanyone?

29 April 2012

cakeanyone? rated and commented on this recipe

Lovely, wouldn't change a thing.

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susieone

22 July 2012

susieone rated and commented on this recipe

Lovely recipe. I've made this dish before, following a different recipe which used chicken breasts. The thighs were so much nicer, being moister. I made the sauce (adding a little cream as suggested by other reviewers) and added it to the thighs before putting in the oven. This will be repeated!

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sarahkdouglas

05 September 2012

sarahkdouglas rated and commented on this recipe

This was really really nice. I added some double cream to the sauce at the end, then tossed blanched green beans in it. It was very rich and indulgent, but delicious! Next time I would probably only use half a slice of parma ham per thigh, but other than that I wouldn't change a thing.

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Josk

22 April 2013

Josk commented on this recipe

Good dish but needed more sage. A bit of cream is a good idea as recommended by previous comments.

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lizleicester

25 April 2013

lizleicester rated and commented on this recipe

Used chicken breast and a little sprinkle of mixed herbs (instead of a sage leaf). Didn't need cream and found the result healthy and still v tasty.

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