2 Bannockburn Free Range Chicken breasts, skin removed
Approximately 12 slices of round pancetta
8-12 large sage leaves
1-2 tbsp of olive oil
Freshly ground black pepper
300-400ml white wine
100g unsalted butter, cut into small cubes and kept cold
Cut the chicken breasts in half on the diagonal with a sharp knife.
Using a freezer bag or cling wrap, wrap a piece of the chicken to protect the flesh, and flatten out with a meat mallet or a rolling pin. Repeat the process with all the other chicken pieces.
Place a large sage leaf on one side of each chicken piece and place a slice of pancetta on top, use more if needed to cover the chicken breast. Turn the chicken over and repeat on the other side. If the sage leaves are small then put 2 either side.
Preheat oven to 180˚C.
Heat a large frying pan over a medium high heat, drizzle in a little olive oil. Season the saltimbocca with freshly ground black pepper and place into the pan to cook for a couple of minutes or until the pancetta is crispy and brown.
Turn the saltimbocca over and repeat on the other side. Remove from the pan and place on an oven proof tray and put in the oven whilst making the sauce. The chicken will almost be cooked through it should need no more than a few minutes additional cooking time.
Deglaze the pan with white wine and scrap up any solids stuck on the pan, reduce by two thirds. Then over a gentle flame add the cold unsalted butter pieces one at a time while moving the pan so that butter amalgamates without splitting.
Serve the saltimbocca on to individual plates and spoon over the sauce, serve with a Caprese salad (sliced tomato, fresh basil and bocconcini, drizzled with extra virgin olive oil)