Chicken saltimbocca

• 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