Chicken saltimbocca with basil mash

• 2 skinless chicken breast↗

  fillets

• large basil leaves↗2
• slices prosciutto↗2
• olive oil↗1 tbsp tbsp
• marsala↗2 tbsp tbsp
• chicken stock↗100ml ml
• potato↗500g g

  cut into large chunks

• 2-3 tbsp milk tbsp
• grated parmesan1 tbsp tbsp
• 1-2 tbsp chopped basil tbsp

Step-by-step instructions

1. 1

   Make the mash: boil the potatoes in salted water for 15-20 mins until tender. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.

2. 2

   Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.

3. 3

   Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more. Pour over the Marsala and allow to bubble for 1 min. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little. Serve with the basil mash and a green salad on the side, if you like.