Our fondest memory of this dish is when we made it for our good friend Georgie’s “birthday week” party a couple of years ago. Much wine was drunk and much delicious, tender chicken saltimbocca was eaten.

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The chicken breasts are sliced in half (horizontally – ah, maybe you’d better watch the vid) and pummelled mercilessly, rendering them more tender than an ardent lover’s first kiss. (Too much attempted poeticism, Waz?)

The prosciutto adds another dimension of mildly salty crispiness to the chicken.

It’s the sage, though, that really makes this dish one for the family recipe file. Once lightly fried in a little olive oil it transforms from a not-so-culinary herb into a tart and snazzy flavour burst that crisps and crackles deliciously.

Chicken saltimbocca need only be accompanied by some vegetables prepared to your liking. And to drink alongside? The wine that forms the basis of the saltimbocca sauce, of course.

– Lenny

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