Chicken Saltimbocca and Crispy Sage

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Reserve 2 of the largest sage leaves per person and set aside for later.

Once hot, add the remaining sage leaves to the pan in a single layer. Fry until crispy, 1-2 mins. Transfer to a plate lined with kitchen paper.

Pop your (now empty) frying pan back on high heat with a drizzle of oil.

Season the chicken with salt and pepper, then place 2 reserved sage leaves on each breast. Lay Serrano ham slice over the top.

Once the oil is hot, lay in the chicken, ham-side down. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer to a baking tray, cover with foil and pop into the oven to keep warm.

Meanwhile, add the tagliatelle and broccoli to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Put your (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the garlic and cook, stirring, for 30 secs. 

Stir in the creme fraiche and chicken stock paste. Bring to the boil, then stir in the water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.

Remove from the heat and taste and season with salt and pepper if needed.