Chicken Saltimbocca

with Butter Bean Mash and Green Beans
Calorie smart
This Italian classic is traditionally made with veal and marinated in brine or wine. To speed things up, we're using chicken!
Cooking time: 30 min
Cals 606 · Prot 55 · Carbs 13 · Fat 37
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Chicken breast
400 Grams
Smoked turkey bacon
60 Grams
Olive oil
1 Tbsp
Fresh sage
15 Grams
Salted butter
50 Grams
1 Piece
20 Grams


White beans
400 Grams
60 ML
Cream cheese
20 Grams
0.5 Tsp
Black pepper
0.5 Tsp
Green beans
250 Grams


1 Simmer beans
Drain and rinse the white beans. Add them to a pan with the measured water. Simmer the beans over a low heat for 10 min. After 10 min, remove the beans from the heat, add the cream cheese and mash until smooth. Season with salt and pepper. Keep warm.
2 Prep chicken
Meanwhile, wrap each chicken breast in cling film. Using a rolling pin, bash the chicken breasts until approx 1 cm thick. Season each chicken breast and wrap it in the turkey bacon. Secure the bacon with a tooth pick.
3 Fry chicken
Heat a large pan over a medium heat with a drizzle of oil. Once hot, fry the chicken for 4 min on each side until cooked through. 
4 Boil green beans
Meanwhile, pick the sage leaves and discard the stems. Trim the green beans. Boil the green beans in a pot of salted water for 4 min until tender. Drain.
5 Make butter sauce
Once the chicken is cooked, add the butter and sage to the pan and cook for 2-3 min further or until the butter starts to turn light brown and smells of biscuits (don't let it burn though!). Remove the pan from the heat and add a generous squeeze of lemon juice and the capers
6 Serve
Serve the chicken alongside the bean mash and green beans. Drizzle with the butter sauce. Garnish with any remaining lemon wedges.
Tips for fussy eaters
Not a lover of sage? Swap it for freshly sliced garlic!
Pro tip
If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

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