Prosciutto-Wrapped Chicken with Sage Over Truffle Mushroom Risotto

This elegant dish features tender chicken cutlets wrapped in salty prosciutto and fresh sage, pan-seared then oven-roasted until golden. It’s served over a luscious mushroom risotto stirred with shallots, cream, Italian cheeses and a hint of truffle zest.

Inspired by classic Italian flavors, this recipe combines two beloved dishes into one satisfying meal. The earthy risotto provides a creamy base for the crisp, herb-scented chicken, making it perfect for a special dinner at home.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Bring 5 cups water to a boil in a medium pot, then reduce heat to low. Wash and dry produce. Pick sage leaves from stems; set aside. Halve, peel and dice shallot. Thinly slice mushrooms if whole. Peel and mince garlic. Quarter lemon.
2. Pat chicken dry with paper towels. Lay two slices of prosciutto side by side on a work surface. Place a chicken cutlet at the bottom and top with 2-3 sage leaves. Roll up tightly. Repeat with remaining prosciutto, chicken and sage.
3. Heat a drizzle of olive oil in a medium oven-safe pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. If pan is not ovenproof, transfer chicken to a baking sheet. Transfer pan to oven and roast until chicken is cooked through (internal temp 165°F), 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 tablespoon butter, rice and a big pinch of salt. Cook, stirring frequently, until rice is translucent, 1-2 minutes.
5. Add 1 cup warm water and stock concentrates; stir until liquid is mostly absorbed. Continue adding warm water ½ cup at a time, stirring until absorbed each time, until rice is al dente and mixture is creamy, 20-25 minutes. You may need a little more or less liquid.
6. Once risotto is al dente, stir in cream sauce base, Italian cheese blend, half the Parmesan and juice from one lemon wedge. Cook until slightly thickened, 2-4 minutes. Remove from heat and stir in truffle zest and 1 tablespoon butter. Risotto should be loose; add a splash of water if needed. Season with salt and pepper.
7. Roughly chop remaining sage leaves. Slice chicken crosswise. Divide risotto among bowls, top with remaining Parmesan, arrange chicken over risotto and sprinkle with chopped sage. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of rice for the risotto?

Arborio rice is best for risotto because of its high starch content, which creates the creamy texture. Other short-grain rice like carnaroli can work, but avoid long-grain rice.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F. Use an instant-read thermometer for accuracy.

Can I make this dish ahead of time?

Risotto is best served fresh, but you can prepare the chicken and reheat it. The risotto may thicken upon standing; add a splash of water or broth when reheating.