Chicken Saltimbocca and Crispy Sage
with Creamy Tagliatelle and Tenderstem® Broccoli
This Chicken Saltimbocca and Crispy Sage is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
150
Tenderstem Broccoli
2
Garlic Clove
½
Sage
2
British Chicken Breasts
2
Serrano Ham
200
Fresh Tagliatelle
(Contains Cereals containing gluten, Egg May contain Mustard, Soya)
10
Chicken Stock Paste
30
Unsalted Butter
(Contains Milk)
150
Creme Fraiche
(Contains Milk)
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 100°C.
Halve, peel and chop the shallot into small pieces. Cut the Tenderstem® broccoli into thirds.
Peel and grate the garlic. Pick the sage leaves off their stalks (but keep them whole). Discard the stalks.
Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Reserve 2 of the largest sage leaves per person.
Once hot, add the sage leaves in a single layer. Fry until crispy, 1-2 mins. Transfer to a plate lined with kitchen paper.
Pop your (now empty) frying pan back on high heat with a drizzle of oil.
Season the chicken with salt and pepper, then place 2 reserved sage leaves on each breast. Lay a slice of Serrano ham over the top.
Once the oil is hot, lay in the chicken, ham-side down. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer to a baking tray, cover with foil and pop into the oven to keep warm.
Meanwhile, add the tagliatelle and broccoli to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Put your frying pan back on medium heat with a drizzle of oil.
Once hot, add the shallot and stir-fry until softened, 3-4 mins. Stir in the garlic and cook, stirring, for 1 min more.
Pour in the water for the sauce (see pantry for amount) and chicken stock paste, bring to the boil and simmer until reduced by half, 2-3 mins.
Vigorously stir in the butter until melted, then stir in the creme fraiche and bring to the boil. Remove from the heat and taste and season with salt and pepper if needed.
Remove the chicken from your oven and place on a board to rest for a couple of mins.
Add the cooked tagliatelle and broccoli to the creamy sauce, adding a splash of water if it's a little too thick.
Share the creamy tagliatelle between your bowls. Thinly slice the chicken and serve on top of the pasta with the crispy sage leaves scattered over the top.
Enjoy!
