- 2 free-range chicken breasts, skin removed
- 2 sliced prosciutto
- small bunch sage leaves
- 25g butter
- 100ml marsala wine
- squeeze lemon juice
- Lay the chicken between two sheets of cling film, and using a rolling pin, bash it until it’s about 1cm thick. Wrap a prosciutto slice around each breast, securing with a cocktail stick on the bottom. Lay a sage leaf on top of each and secure with another cocktail stick. Season the breasts but bear in mind the ham is quite salty.
- Heat a frying pan and melt half the butter with a glug of oil to stop it burning. When sizzling, add the chicken to the pan sage side down and fry for 2 minutes, before flipping and frying for a minute more. Add the marsala to the pan, bubble quickly and allow to reduce by about 1/3, before stirring through the remaining butter, and serving immediately with steamed potatoes and green veg.