Prosciutto-Wrapped Chicken with Sage

🥘 Ingredients

• arborio rice
  ⅔ cup
• butter
  3 tbsp
• button mushrooms
  8 oz
• chicken cutlets
  4 pieces
• cooking oil
  1 tbsp
• cream sauce base
  ½ cup
• garlic
  3 cloves
• italian cheese blend
  ½ cup
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• prosciutto
  8 slices
• sage
  1 unit
• shallot
  1 unit
• truffle zest
  1 unit
• veggie stock concentrate
  2 units

🍳 Cookware

• medium pot
• medium pan
• large pan

1. 

   1

   sage chicken cutlets prosciutto olive oil cooking oil butter arborio rice veggie stock concentrate cream sauce base italian cheese blend parmesan cheese truffle zest lemon button mushrooms shallot garlic

   sage: 1 unit, chicken cutlets: 4 pieces, prosciutto: 8 slices, olive oil: 2 tbsp, cooking oil: 1 tbsp, butter: 3 tbsp, arborio rice: ⅔ cup, veggie stock concentrate: 2 units, cream sauce base: ½ cup, italian cheese blend: ½ cup, parmesan cheese: ½ cup, truffle zest: 1 unit, lemon: 1 unit, button mushrooms: 8 oz, shallot: 1 unit, garlic: 3 cloves
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. In a medium pot , bring 5 cups water to a boil, then reduce heat to low. Wash and dry all produce. Pick sage leaves from stems. Halve, peel, and dice shallot. Thinly slice button mushrooms. Peel and mince or grate garlic. Quarter lemon.
3. 

   3

   Pat chicken cutlets dry with paper towels. Lay two slices of prosciutto beside one another on a work surface. Place a chicken cutlet along bottom of slices and top with 2-3 sage leaves. Tightly roll up prosciutto around cutlet, making sure sage leaves stay in place. Repeat with remaining prosciutto, chicken, and sage.
4. 

   4

   Heat a drizzle of olive oil in a medium pan over medium-high heat. Add wrapped chicken and cook until browned ⏱️ 2 minutes to ⏱️ 3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet. Transfer pan with chicken to top rack of oven; roast until cooked through ⏱️ 15 minutes to ⏱️ 18 minutes . Transfer chicken to a cutting board to rest.
5. 

   5

   While chicken roasts, heat a drizzle of cooking oil in a large pan over medium heat. Add shallot and mushrooms; cook, stirring occasionally, until softened and lightly browned ⏱️ 5 minutes to ⏱️ 7 minutes . Stir in garlic and cook until fragrant ⏱️ 1 minute to ⏱️ 2 minutes . Add 1 tbsp butter, arborio rice, and a big pinch of salt. Cook, stirring frequently, until rice is translucent ⏱️ 1 minute to ⏱️ 2 minutes more. Add 1 cup warm water and veggie stock concentrate; stir until liquid has mostly absorbed. Repeat with remaining warm water—adding ½ cup at a time and stirring until liquid has mostly absorbed— until rice is al dente and mixture is creamy ⏱️ 20 minutes to ⏱️ 25 minutes . TIP: Depending on the size of your pan, you may need a little more or less liquid.
6. 

   6

   Once risotto is al dente, stir in cream sauce base, italian cheese blend, half the parmesan cheese, and juice from one lemon wedge; cook until slightly thickened ⏱️ 2 minutes to ⏱️ 4 minutes . Remove from heat and stir in truffle zest and 1 tbsp butter. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add a splash more water if needed. Taste and season with salt and pepper.
7. 7

   Roughly chop remaining sage leaves. Slice chicken crosswise. Divide risotto between bowls and top with remaining parmesan cheese. Arrange chicken over risotto; sprinkle with chopped sage. Serve with remaining lemon wedges.