Green beans 300g, trimmed
Chicken thigh fillets 4 small or 2 large
Sage 8 small leaves
Parma ham 4 slices
Plain flour 1 tbsp, seasoned well
Butter 50g
Shallots 2, finely chopped
White wine 100ml
Chicken stock 100ml
Salt and freshly ground pepper to season


Heat the oven to 200C/fan 180C/gas 6. Blanch the green beans in boiling water with a pinch of salt for 3 minutes then rinse in cold water and drain.

Put the chicken between 2 pieces of cling film then gently bash out to thin it a little. Lay a couple of sage leaves on the smooth side of each thigh then wrap in a piece of parma harm. Dust each piece in seasoned flour. Heat 1/3 of the butter in a large nonstick flying pan. Cook the chicken for to – 3 minutes each side until golden then transfer to the oven for 10 minutes.

Add a little more butter to the pan and cook the shallots for 2 minutes. Add the wine and stock and boil harm until reduced and syrupy. Add the last bit of butter, -whisk in then add the beans and simmer for a minute to heat through.

Divide the beans between 2 plates and lay the chicken on top.

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