Saltimbocca is traditionally made with veal, feel free to do if that’s what you fancy – I’ve made a chicken version here but the principle is the same. If you need to feel like you’re in Italy, this is the recipe for you. Serve with some green veggies, creamy mash & a crispy glass of white wine.

Method

Lay the chicken breasts on a board and slice down the length of one side, so the breast opens up like a book. Lay 1 sage leaf & 1 slice of prosciutto on each breast. Secure with a cocktail stick (you can leave the breast open, or you can close it back on itself).

Heat the olive oil in a large pan and place the breasts, over a medium heat, cooking for 4-5 mins on each side until golden brown.

Pour the marsala over the top and allow to bubble. Add the remaining sage leaves and chicken stock, turn the heat down and leave to simmer for 8-10 minutes (depending on the thickness of the chicken – it may need more or less time).

Lift the chicken out of the pan and turn up the heat to reduce the sauce in the pan until your desired consistency. Pour over the chicken & serve.