3tbspFlour seasoned with a little salt and a good grind of black pepper
125mlMarsala or a glass of white wine
1handfulFlat leaf parsley
Place the chicken breasts on a chopping board, butterfly the breast by slicing through the thickest part and opening up, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5mm thick, then discard the clingfilm.
Lay the prosciutto on the flattened chicken ensuring that each piece is neatly covered – lay some fresh sage leaves on top and secure with a cocktail stick.
Lightly dust both sides of the flattened chicken with the seasoned flour.
Heat a frying pan over a medium heat and add a glug of oil and some butter. Add 2 escallops to the pan and fry for about 2 minutes on each side, until golden brown.
When done, remove to a plate and cover with foil to keep warm. Fry the other escallops in the same way, then remove to the plate, cover with foil and set aside.
Put the pan back on the heat, add the marsala or wine and simmer for 1 minute to cook off the alcohol, add a squeeze of half a lemon depending on how sharp you like it, then add the butter to create a lovely tangy, glossy sauce. Sprinkle with chopped flat leaf parsley.
Serve the saltimbocca with a drizzle of sauce – (remember to remove the cocktail sticks), crispy roast potatoes & mixed chargrilled veg.
Keyword chicken, healthy, lemon, parma ham, spring, summer