4 small skinless, boneless chicken thighs (approximately 280g each)

Freshly ground white pepper

4 fresh sage leaves

4 slices of D’Orsogna Prosciutto

1/2 cup plain flour

1/2 cup plain flour

1 tablespoon olive oil

1/2 cup Marsala wine

1/2 cup chicken stock

2 tablespoon chopped parsley

30g tablespoon Devondale Unsalted Butter

Squeeze of lemon juice

1 packet of Perfection Fresh Fioretto

4-6 roasted potatoes

Extra lemon to serve

Lay the chicken thighs out flat on tray.

Press a sage leaf into the centre 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 the excess.

Heat oil in a large skillet over medium-high heat. Place the chicken, prosciutto side down, to cook for 2-3 minutes. Carefully turn it over and cook for a further 3-4 minutes and set aside.

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 to toss with olive oil and salt for seasoning.

In a pan, pour in the Marsala wine and add the chicken back in. Simmer until reduced by half.

Add in the chicken stock and reduce by a further half. Remove the pan from heat and whisk in butter.

Garnish with chopped parsley and a squeeze of lemon juice, adjusting the seasoning to taste.

To serve, place roasted potatoes, Fioretto and chicken on serving plates, dressing with the sauce.