Rate this recipe

Chicken & Smoked Ham Scallopini in Mushroom Cream Sauce with Roasted Butternut Mash and Green Beans

Chicken & Smoked Ham Scallopini in Mushroom Cream Sauce

BY

A delicious option for a mid-week meal.

  • Makes : 4-8 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
Crush Mag Online Crush Mag Online

Chicken Scallopini
4 chicken fillets
8 slices speck or black forest ham
salt and pepper
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) butter
250 g brown mushrooms, thinly sliced
1 clove garlic, crushed
1 sprig fresh rosemary, leaves finely chopped
1 tsp (5 ml) dried tarragon
½ C ( 125 ml) dry white wine
1 C (250 ml) cream

Butternut Mash
1 kg butternut cubes
2 whole fat cloves garlic
a sprinkle of dried rosemary

salt and pepper
1 Tbsp (15 ml) butter
¼ C (60 ml) warm cream or milk

Lemony Green Beans
150 g extra fine green beans, trimmed and blanched
1 Tbsp (15 ml) olive oil
zest and juice of 1 lemon
salt and pepper

Preheat the oven to 180 °C.

Place butternut cubes, garlic and rosemary onto a greased baking tray and roast for 30 minutes.

Flatten each chicken breast by covering with clingfilm and gently knocking with a rolling pin or bottle. Season and wrap each flattened breast with a 2 slices of ham.

Heat the oil and butter in a large heavy-based pan and seal the breasts on both sides until slightly golden and the ham is crispy (3 minutes a side). Do not cook all the way through. Remove and set aside.

In the same pan add the mushrooms, garlic, rosemary and tarragon and sauté until softened and full of flavour.

Add the wine and allow to reduce by half, then add the cream and bring to the boil, then turn heat down to a gentle simmer. Cook until the sauce has reduced to desired consistency – it should coat the spoon. Season to taste. When ready to serve, add the sealed chicken breasts to the simmering pan of sauce to allow the chicken to cook through for another 5 minutes.

Place the hot roasted butternut, the flesh of the garlic cloves and butter into a food processor and blend until smooth. Add warm cream until you’ve reached your preferred mash consistency. Season to taste.

In a small frying pan, sauté the blanched beans in oil for 1 minute then finish off with lemon zest and juice. Season to taste.

Serve saucy chicken breasts on a bed of butternut mash with lemony green beans.