Put each breast between two pieces of greaseproof paper and, using a rolling pin, bash them to a thickness of about 5mm (¼in), but don’t bash so hard that they break up.

Season.

Wrap a slice of Parma ham round each chicken escalope and put a sage leaf on top.

Some people secure the ham and sage with a cocktail stick but, once you have dusted the chicken in flour and fried it, the sage does stay in place.

Lightly dust the escalopes on both sides with the flour.

Heat the oil and butter in a large frying pan.

Cook the chicken over a medium heat for about three and a half minutes on each side.

Check the flesh of the chicken to see whether it’s cooked or not: if you stick the tip of a sharp knife into a breast, the juice that runs out should be clear with no trace of pink.

Remove and keep warm.

Add the Marsala to the pan and bubble it away over a high heat until thickened and reduced by about half.

Taste for seasoning and serve poured over the chicken.

Rosemary- or thyme-flavoured potatoes, either sautéed or roasted with olive oil, are lovely on the side, as are some simple greens.