Ingredients

• 3 Chicken Thighs
• 3 large sage leaves (or 6 smaller ones)
• A few sprigs of parsley (chopped)
• 1 garlic clove
• 3 slices of prosciutto
• 1 cup of white wine
• Half cup of Sherry
• 3 tbsp - 45g of butter
• A little olive oil
• Cracked pepper
• (toothpicks)

Steps

• Step 1

  Flatten your chicken thighs under a piece of folded baking paper or plastic cling film.  Only flatten the thick parts to try and make it all the same thickness.  

• Step 2

  Place one slice of prosciutto on your flattened chicken thigh (the opposite side where the chicken skin was) to cover as much as possible, trim any excess.

• Step 3

  Place one leaf (you can do two) on top of the prosciutto and pierce it with a toothpick to keep it attached.

• Step 4

  Dust with plain flour on both sides.  Be quite liberal as the flour will help thicken your sauce.

• Step 5

  To a hot frying pan, add some olive oil and 1 tbsp butter.

• Step 6

  Before it smokes, add the chicken thighs leaf down in fat first.

• Step 7

  After 2-3 minutes or until nicely browned, turn over and cook the other side.

• Step 8

  Transfer cooked thighs to a plate and set aside in warm spot.

• Step 9

  Turn heat right down, add the white wine and Marsala to the hot pan, turn heat up again (You can flambe if safe).  Reduce sauce until it starts to thicken up, by approx three quarters.

• Step 10

  Add the garlic, chopped parsley and 2 tbsp butter, using a whisk, mix well over very low heat

• Step 11

  Return the chicken with juices to the pan, add cracked pepper and baste with pan juices. (Taste for salt but usually the prosciutto is enough)

• Step 12

  Cook slowly for 30 to 60 seconds and transfer chicken to plate.

• Step 13

  Remove toothpicks! (DON”T FORGET)

• Step 14

  If juices in pan are too liquid, reduce some more until it thickens and pour over your chicken before serving.  Garnish with fresh parsley and fresh sage.

Little Tips

Works really well served with gnocchi and mushrooms. You can replace the chicken with veal.