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Member recipe

Chicken saltimbocca

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Serves 4

quick/easy and yum with asperagus and roast spuds

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  • 4 chicken breast cut in half diagonally
  • 4 slices parma ham cut in half
  • 16 sage leaves
  • Flatten breasts, season with pepper and cover with sage leaves and parma ham-set aside
  • For lemon sauce:
  • 1/4 lt chicken stock
  • 3 tbsp castor sugar
  • 4 lemons juiced and zested
  • Bring above to the boil and then simmer
  • add
  • 1 tbsp cornflour mixed with a bit of water
  • season and further add
  • 50 gr butter
  • 100 ml white wine.
  • In meantime panfry chicken 2-3 minutes each side and serve with sauce,roasties and asperagus(topped with crispy bacon


    see above

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