Prosciutto-Wrapped Chicken with Sage Over Truffle Mushroom Risotto

This prosciutto-wrapped chicken with sage is a showstopper that brings Italian flavors to your table. Inspired by the classic saltimbocca, tender chicken cutlets are wrapped in salty prosciutto and fresh sage, then pan-seared and oven-roasted until golden and juicy. The result is a crispy, herb-infused exterior with moist meat inside.

Alongside, a creamy mushroom risotto simmers with shallots, garlic and Arborio rice, finished with a touch of truffle seasoning, Italian cheese blend and Parmesan. The earthy, rich risotto perfectly complements the savory chicken. A squeeze of lemon brightens every bite, making this dish ideal for a cozy dinner or entertaining guests.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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 pre-sliced). Peel and mince or grate garlic. Quarter lemon. Grate Parmesan cheese.
2. 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 and chicken, along with 2-3 more sage leaves (for 4 servings, use 2-3 more sage leaves per cutlet).
3. Heat a drizzle of olive oil in a medium, preferably ovenproof, pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. (If your pan isn’t ovenproof, transfer chicken to a baking sheet now.) Transfer pan with chicken to top rack of oven; roast until cooked through, 15-18 minutes. Transfer chicken to a cutting board to rest.
4. 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. (Depending on size of pan, you may need a little more or less liquid.)
5. 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.
6. 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.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can slice chicken breasts in half horizontally to create cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for truffle seasoning?

If you don’t have truffle seasoning, you can omit it or use a pinch of dried mushrooms ground into powder for earthy flavor.

How do I make this dish dairy-free?

Substitute butter with dairy-free margarine or oil and use dairy-free cream sauce base, Italian cheese blend and Parmesan alternatives.