4 boneless, skinless chicken breasts
3 tbsp fresh sage, chopped
Salt and freshly ground black pepper to taste
1 cup flour
3 tbsp olive oil
1 1/2 cups chicken stock
4 slices prosciutto, cut into strips
3 tsp balsamic vinegar

Sprinkle the chicken with sage and press lightly so it sticks. Season well with salt and pepper. Dredge the chicken in the flour and remove excess.

In a large saute pan, warm the olive oil. Cook the chicken till golden brown, about 5 mins each side. Transfer to a platter.

Add the stock, prosciutto and vinegar to the pan. Stir well to incorporate any browned bits remaining in the pan. Bring to a boil, then reduce heat and simmer. Return chicken to the pan and cook on a low heat for 7-10 mins, basting occasionally (juices should run clear when pierced with a knife).

Serve with rice or mashed potato and sugar snap peas or mangetouts (snow peas) or, as shown, with sprouts and carrots.

Serves 4