Chicken Saltimbocca

Butterfly the chicken breasts so they open up, and roll them between two sheets of clingfilm until they are less than a centimetre thick. Put four sage leaves on each piece of chicken, reserving two. Season.

Cover each chicken breast with two strips of bacon and tuck the ends under. Season again, and dust each with a little bit of flour, saving at least half the tablespoon.

Heat the butter in a wide-bottomed pan with the two remaining sage leaves. Once hot, gently move the chicken into the pan, bacon-side down. Cook over a medium heat for five minutes, moving them every so often to prevent sticking.

Season the top uncooked side of the meat and sprinkle with the remaining flour before flipping to cook on this side for a further five minutes. In the meantime, dice the onion and garlic.

Remove the cooked chicken from the pan and keep warm.

Tip the chopped onion and garlic into the sage-y, bacon-y butter and fry quickly over a high heat until slightly softened. Add the white wine to deglaze the pan. Once it begins to bubble, add the cream and turn the heat down to medium. Season and then reduce to your desired thickness, stirring constantly.

Serve with rice, or some sort of potatoes, and pour the sauce over.