Chicken with Marsala....

Ingredients:
2 Chicken breasts, boned, skinless
1 Packet of sliced Parma ham
1 handful of fresh sage
Olive oil
½ Glass of Marsala wine
½ pint chicken stock
½ carton of double cream

Method:
Place a couple of sage leaves on each breast. Season and then wrap with Parma ham.
Heat the frying pan. Add a Tbspful of olive oil.
Brown the chicken on all sides. (5 minutes)
Place in an ovenproof dish, cover with foil and stick into a preheated oven (Moderate)
Pour the stock and Marsala wine into the frying pan and reduce by half. Add a couple of sage leaves.
When the chicken is cooked add the juices to the sauce.
10 minutes in addition to the frying time should ensure that the chicken is cooked while still remaining moist.
Lower the heat and then add the cream. However much you feel comfortable with.
Mix well and check the seasoning.
Stir in a Tbsp of Marsala just before serving.

Slice each breast diagonally in half, place on warm plates and drizzle some of this simple, delicious sauce all over.

Serve with some steamed baby spinach flavoured with nutmeg, sautéed potatoes or whatever you fancy on the day!

This is one of those dishes that may sound complicated but as you can judge, it is very easy to execute!