Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

This dish brings together two Italian classics: saltimbocca-inspired prosciutto-wrapped chicken and a luscious mushroom risotto. The chicken is pan-seared until golden, then finished in the oven, while the risotto simmers with shallots, mushrooms and a touch of truffle seasoning.

Topped with fresh sage and Parmesan, this meal is both comforting and sophisticated. It’s perfect for a date night or when you want to impress guests without spending hours in the kitchen.

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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

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position. Bring 5 cups of water to a boil in a medium pot, then reduce to low heat. Wash and dry all produce. Pick the sage leaves from the stems. Halve, peel and dice the shallot. Thinly slice the mushrooms if not pre-sliced. Peel and mince or grate the garlic. Quarter the lemon. Grate the Parmesan cheese.
2. Pat the chicken cutlets dry with paper towels. Lay two slices of prosciutto side by side on a work surface. Place a chicken cutlet at the bottom of the prosciutto slices and top with 2-3 sage leaves. Tightly roll the prosciutto around the cutlet, ensuring the sage leaves stay in place. Repeat with the remaining prosciutto, chicken and sage leaves.
3. Heat a drizzle of olive oil in a medium ovenproof pan over medium-high heat. Add the wrapped chicken and cook until browned, 2-3 minutes per side. If your pan is not ovenproof, transfer the chicken to a baking sheet. Transfer the pan to the oven and roast until the chicken is cooked through, 15-18 minutes. Remove the chicken to a cutting board to rest.
4. While the chicken roasts, heat a drizzle of oil in a large pan over medium heat. Add the shallot and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Add 1 tablespoon butter, the Arborio rice and a big pinch of salt. Cook, stirring frequently, until the rice is translucent, 1-2 minutes. Add 1 cup of warm water and the stock concentrates; stir until the liquid is mostly absorbed. Continue adding the remaining warm water, ½ cup at a time, stirring until absorbed, until the rice is al dente and creamy, 20-25 minutes.
5. Once the risotto is al dente, stir in the cream sauce base, Italian cheese blend, half the grated Parmesan and the juice from one lemon wedge. Cook until slightly thickened, 2-4 minutes. Remove from heat and stir in the truffle seasoning (use less for a subtler taste) and 1 tablespoon butter. The risotto should be loose and saucy; add a splash more water if needed. Season with salt and pepper to taste.
6. Roughly chop the remaining sage leaves. Slice the chicken crosswise. Divide the risotto between bowls and top with the remaining Parmesan. Arrange the chicken over the risotto and sprinkle with chopped sage. Serve with the 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 a creamy texture. Other short-grain rice like carnaroli or vialone nano can be substituted.

Can I prepare the chicken ahead of time?

Yes, you can wrap the chicken in prosciutto and sage up to a day in advance. Keep it refrigerated and sear just before roasting.

What can I use instead of truffle seasoning?

If you don’t have truffle seasoning, you can omit it or substitute with a drizzle of truffle oil at the end.