Chicken Saltimboccawith Creamy Cauliflower Mascarpone Purée

Season the chicken thighs with salt and pepper, then place a handful of arugula on the meat side and fold each thigh into a sealed packet.

Dredge each chicken packet in flour, shaking off any excess.

Heat the extra virgin olive oil in a large skillet over medium‑high heat; add the chicken packets skin‑side down and sear until a deep golden crust forms, then flip and continue cooking until the crust becomes very dark brown.

Remove the chicken packets from the pan and set aside; keep the pan for the sauce.

In a pot, combine cauliflower florets, peeled garlic cloves, water, and a pinch of salt; simmer until the cauliflower is tender.

Drain the cauliflower and garlic, then transfer to a blender and blend with mascarpone cheese, a tablespoon of olive oil, and a pinch of nutmeg until smooth; keep the purée warm.

Return the skillet to the stove, add the sliced shallots, roughly chopped oyster mushrooms, and any remaining garlic; sauté briefly until fragrant.

Deglaze the pan with dry marsala wine, then add chicken stock and butter; bring to a boil, reduce the heat, and simmer for about 6 minutes until the sauce is slightly reduced.

Return the chicken packets to the skillet, coat them with the sauce, and continue cooking until the chicken is fully cooked through.

Plate the chicken on a bed of the creamy cauliflower‑mascarpone purée, drizzle with a little extra olive oil, garnish with fresh parsley and a few arugula leaves, and finish with a sprinkle of salt and black pepper.