Saturday morning, Chris and I had a huge brunch at La Fromagerie, a market/cafe/cheese shop in the Marylebone area of London. The meal was substantial, but I can never pass up a visit to a cheese room. There’s something about being able to taste cheeses in the “display case” that is irresistible.

After snacking all morning and into the afternoon, we wanted something on the lighter side for dinner. I decided to make my second favorite creation from my first month living here, Chicken Saltimbocca “Sauce” over a Brussels Sprout Hash. I take the flavor profile of saltimbocca and using small bites of chicken, create a delicious sauce that soaks beautifully into the roasted vegetables.

If you don’t like brussels sprouts, you could serve the sauce over any roasted vegetables or even rice. The first time I made this, the store was out of brussels, so I used a combination of broccoli and cauliflower. Kale would also be delicious and hearty for winter. That said, if you think you don’t like brussels sprouts but have never tried them thinly sliced and roasted, PLEASE try them!! It’s different, like, delicious different. And I do think for this dish, it’s the perfect base with all the nooks and crannies to soak up the sauce.

Prep the brussels by trimming the bottoms and removing any bruised or dirty looking outer leaves. Then slice them into about four pieces. Toss with olive oil and salt and pepper and roast in a very hot oven for 12-15 minutes. Make sure to toss them after about 6 minutes.

While the vegetables roast, make the chicken. Start by cooking the diced pancetta in a large skillet. When the pancetta is starting to brown and crisp up, add the sage and continue cooking until the pancetta is fully crisped, about 3 more minutes. Then remove and reserve.

Use the same skillet to cook the chicken. You will probably need to pour off some of the fat from the pancetta, leaving about 1 Tbs. After the chicken is cooked and seasoned, add 1 cup of wine which you’ll have whisked with the mustard and corn starch.

Reduce the sauce by half and then stir in the reserved pancetta and sage. Add the parmesan to thicken and serve over the roasted brussels sprouts.

Chicken Saltimbocca “Sauce” over Brussels Sprout Hash

serves 4

1 ½ Tbs olive oil, divided

5 oz. diced pancetta

¼ cup fresh sage leaves, thinly sliced

1 lb boneless, skinless chicken breasts, cut into 1 inch cubes

1 ½ Tbs. Dijon mustard

1 cup white wine

½ tsp corn starch

2 lbs Brussels sprouts, trimmed, then sliced into a hash

Salt and Pepper

¼ cup grated parmesan cheese

Preheat oven to 400

Over medium heat, cook the pancetta in ½ Tbs olive oil until it begins to crisp, about 5 minutes. Then add the sage, being careful not to burn for 3 more minutes.

Once the pancetta and sage are cooked, remove from pan, leaving 1 Tbs. oil. Set aside.

Toss Brussels sprouts with the remaining 1 Tbs olive oil, salt, and pepper and spread on a baking sheet. Place in the preheated oven. Cook 12-15 minutes until caramelized.

While the Brussels cook, add the chicken to the skillet with leftover frying oil, season with salt and pepper, and stir as it browns.

After 8 minutes, stir together the Dijon, corn starch, and white wine and add to the skillet.

Remove the Brussels sprouts and serve onto two plates.

Finish the chicken by stirring in the parmesan cheese, pancetta, and sage.

Serve the chicken and sauce over the hash.