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    Saltimbocca-style Chicken with Lemony Crushed Potatoes

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    Saltimbocca-style Chicken with Lemony Crushed Potatoes

    Low fat and ready in under 30 minutes, this winning combination of chicken and lemon potatoes is sure to become a favourite recipe.

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 500g baby new potatoes, halved
    • 4 Waitrose British Chicken Breast Fillets
    • 4 slices Waitrose Reduced Fat & Salt British Roast Ham
    • 4 large fresh sage leaves
    • 2 tsp olive oil
    • 3 tbsp chicken stock
    • 3 tbsp half fat crème fraîche
    • Grated zest of 1 lemon


    1. Cook the potatoes in a large pan of boiling water for 10-15 minutes, until tender. Meanwhile, place each chicken breast between 2 sheets of greaseproof paper and bash with a rolling pin until they are about 5mm thick. Season. Lay a piece of ham on top of each chicken breast and top with a sage leaf. Secure with a cocktail stick.
    2. Heat the oil in a large, non-stick frying pan and add the chicken, ham-side down. Fry for 2-3 minutes, until starting to turn golden. Turn the chicken over and cook for a further 3 minutes.
    3. Reduce the heat slightly and pour in the chicken stock. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer for 3-4 minutes, until the chicken is cooked through and the juices run clear when pierced with the tip of a knife.
    4. Drain the potatoes well and crush with a fork. Stir in the crème fraîche, lemon zest and seasoning. Serve with the chicken and steamed green beans.

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    Cook's tips

    Turkey breast steaks make a great alternative to chicken in this recipe. Prepare and cook in exactly the same way. For traditional flavour, substitute the stock for 2 tbps of Masala wine.


    Average user rating

    4 stars