Name: Chicken saltimbocca with swede mash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 800 gram swede, peeled, coarsely chopped; 2 clove garlic, peeled; 2 chicken breast fillets, halved lengthwise; 8 sage leaves; 4 thin slices rindless bacon; 70 gram butter, chopped; 1 tablespoon small oregano leaves; 1 tablespoon vegetable or olive oil; 1/2 cup marsala

Ingredients

800 gram swede, peeled, coarsely chopped

2 clove garlic, peeled

2 chicken breast fillets, halved lengthwise

8 sage leaves

4 thin slices rindless bacon

70 gram butter, chopped

1 tablespoon small oregano leaves

1 tablespoon vegetable or olive oil

1/2 cup marsala

Method

1.Cook swede and garlic in a large saucepan of boiling salted water for 15 minutes or until tender. Drain; return to pan. Place over low heat. Cook, shaking pan occasionally, for 1 minute or until slightly dry. Coarsely mash. Using a stick blender, blend until almost smooth. Season.

2.Meanwhile, place chicken on a clean work surface. Top each piece with 2 sage leaves and 1 slice bacon. Secure with toothpicks.

3.Melt 50g of the butter in a small saucepan over moderate heat. Add oregano; cook and stir for 1 minute or until the oregano is crisp and butter golden. Drain off butter; reserve.

4.Pour reserved butter over swede puree; stir to combine. Cover to keep warm.

5.Heat oil and remaining butter in a large frying pan over moderately high heat. Cook chicken, bacon-side down, for 3 minutes. Turn; cook for 2 minutes more or until golden and cooked. Transfer to a heatproof plate. Cover; rest for 5 minutes. Add marsala to pan; bring to the boil. Boil for 2 minutes or until reduced by half.

6.Divide mash among serving plates. Top with chicken. Serve drizzled with sauce.

Marsala is a sweet fortified wine. You can use beef stock instead of the marsala.
Note

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Ingredients

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