Prosciutto-Wrapped Chicken with Sage
over Truffle Mushroom Risotto & Parmesan
Our chefs, inspired by the classic Roman dish, saltimbocca, give you this tender chicken, wrapped in luscious prosciutto and fresh sage, pan seared then finished in the oven. Meanwhile another Italian classic—mushroom risotto—bubbles on the stove; it’s stirred with shallots, cream, and Italian cheeses, sprinkled with lemon, truffle seasoning, and Parmesan. Top this earthy, creamy risotto with the crisp, herb-scented chicken for a warming, elegant dinner idea.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
2 clove
Garlic
1 unit
Lemon
¼ ounce
Sage
10 ounce
Chicken Cutlets
2 ounce
Prosciutto
4 ounce
Button Mushrooms
¾ cup
Arborio Rice
2 unit
Veggie Stock Concentrate
4 ounce
Cream Sauce Base
(Contains Milk)
½ cup
Italian Cheese Blend
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
2 g
Truffle Seasoning
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
• 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, chicken, and sage.
• Heat a drizzle of olive oil in a medium oven-safe pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet. • 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. TIP: Depending on the size of your 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.
Chicken is fully cooked when internal temperature reaches 165°.
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