Ingredients
- 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
