4 small skinless, boneless chicken thighs (Approximately 280gms each)

Freshly ground black pepper

4 fresh sage leaves

4 paper-thin slices D’orsogna

Prosciutto

½ Cup plain flour

1 tablespoon of olive oil

½ Cup Marsala wine

½ Cup chicken stock

2 tablespoons chopped parsley

2 tablespoons Devondale unsalted butter

A squeeze of lemon juice

1 pkt Perfection fresh Fioretto (cauliflower blossoms)

4-6 roasted potatoes

Lemon to serve

Lay the chicken thighs out flat on a tray

Press a sage leaf into the center of each piece of chicken, season with cracked white pepper and top with a slice of prosciutto.

Lightly press the prosciutto onto the chicken using your whole hand

Coat each piece of chicken through flour, dusting off excess. Heat oil in a large skillet over medium-high heat.

Arrange chicken, Prosciutto side down, in pan cook for about 2-3 minutes. Carefully turn over, and cook for a further 3-4 minutes or until done, remove and set aside somewhere warm.

Meanwhile bring a medium sized saucepan of water to a boil, drop in the Fioretto and boil for 1 minute, remove, drain and place into a bowl and toss with a little olive oil and seasoning

Add to the chicken pan the Marsala wine and reduce by half

Add in the chicken stock and reduce by a further ½. Remove pan from heat, whisk in the butter , chopped parsley and a squeeze of lemon juice, adjust seasoning if necessary.