Italians would probably serve this with soft polenta but if you’re not enamoured with the bland flavour why not serve over creamy mash flavoured with Parmesan and fresh herbs?

Ingredients - serves 2

2 chicken breast fillets
4 sage leaves
2 slices prociutto ham
20g butter
200ml marsala
salt, pepper

Method

1 Using a small sharp knife, make an incision in the side of the breast fillet and carefully slice so that the breast can be opened like a book. Season lightly inside and lay 2 sage leaves in each before ‘closing the book’. Wrap each with a slice of prosciutto.

2 Heat butter to foaming then slide in the chicken breasts. Cook over low-medium heat for 8-10 minutes each side and when almost cooked, increase the heat and add marsala. Now allow the marsala to bubble and reduce to half its volume. Serve chicken with sauce spooned over.