Chicken Saltimbocca and Crispy Sage
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Chicken Saltimbocca and Crispy Sage

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!

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time35 minutes


serving amount


Echalion Shallot


Tenderstem Broccoli


Garlic Clove




British Chicken Breasts


Serrano Ham


Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)


Chicken Stock Paste


Unsalted Butter

(Contains Milk)


Creme Fraiche

(Contains Milk)

Not included in your delivery


Water for the Sauce


Nutritional information

Energy (kcal)780 kcal
Energy (kJ)3263 kJ
Fat43.7 g
of which saturates25.1 g
Carbohydrate41.4 g
of which sugars6.2 g
Protein57.4 g
Salt2.24 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Paper
Medium Saucepan
Baking Tray
Aluminum Foil


Get Prepped

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. 

Bash the Chicken

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.

Time to Fry

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.

Cook the Pasta and Veg

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.

Make your Creamy Sauce

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.

Finish and Serve

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.