• 4 boneless, skinless chicken breasts, about 150 g (5 oz) each
  • 4 slices of Parma ham
  • 4 sage leaves
  • plain flour, for dusting
  • 25 g (1 oz) butter
  • 2 tablespoons olive oil
  • 4 sprigs cherry tomatoes on the vine
  • 150 ml (½ pint) dry white wine
  • salt and pepper

Lay each chicken breast between 2 sheets of clingfilm and flatten with a rolling pin or meat mallet until wafer thin. Season with salt and pepper.

Lay a slice of Parma ham on each chicken breast, followed by a sage leaf. Secure the sage and ham in position with a cocktail stick, then lightly dust both sides of the chicken with flour. Season again with salt and pepper.

Heat the butter and oil in a large frying pan over a high heat, add the chicken and cook for 4–5 minutes on each side or until the juices run clear when pierced with a knife. Add the tomatoes and wine to the pan and bubble until the wine has thickened and reduced by about half. Serve immediately, accompanied by a green salad.

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