Chicken Saltimbocca

Method:

A take on the classic dish that is beautiful in its simplicity. Enjoy with a glass or two of Sauvignon Blanc!

Slice each of the chicken breasts in half horizontally into an escalope. Cover each piece of chicken with cling film and bat out until the meat is nice and thin. Season each escalope with salt and pepper.

Next cover each escalope with a slice of Prosciutto or Parma ham and top with a fresh sage leaf and secure it all together with a cocktail stick. Make sure that you keep your escalopes as flat as possible. Finally dust each escalope with your seasoned flour.

To cook, heat the butter in a frying pan and wait until the butter is foaming, add the escalopes to the pan and cook on a high heat for around 1 minute on each side until the escalope is a beautiful golden colour. Reduce the heat and allow the chicken to cook right through. Add more butter to the pan if needed.

To serve drizzle the chicken in lots of fresh lemon juice and serve piping hot with some Saffron potatoes and French beans.