Chicken saltimbocca with basil mash

Ingredients

• 2 fillet chicken breast skinless
• 2 large basil leaves 
• 2 slices pancetta 
• 1 tbsp olive oil 
• 2 tbsp plum brandy 
• 100 ml chicken stock see 
• 500 g potatoes cut into large chunks
• 2 tbsp milk 
• 1 tbsp parmesan grated
• 1 tbsp basil chopped

Equipment

• frying pan
• cocktail sticks

Directions

1. Make the mash: boil the potatoes in salted water for 15-20 mins until tender.
2. Drain and mash well. Stir in the milk, then the Parmesan and basil. Season with black pepper and keep warm.
3. Meanwhile, sit the chicken breasts on a board and cut through them horizontally leaving one side attached. Open them up like a book and lay a basil leaf on top of each, topped with a slice of prosciutto. Secure with a cocktail stick.
4. Heat the oil in a large, non-stick frying pan and add the chicken breasts, hamside down. Cook for 2-3 mins until golden, then turn over and cook for 2 mins more.
5. Pour over the Marsala and allow to bubble for 1 min.
6. Add the stock and simmer for 5 mins until the chicken is cooked. Lift the chicken out, cover to keep warm, then boil the pan juices to reduce a little.
7. Serve with the basil mash and a green salad on the side, if you like.