I was introduced to the dish some 20 or so years ago as a student. It was a favourite dish of an Italian friend of mine and one of his dinner party staples. The dish is traditionally made with veal and back then it wasn't easy to find in the butchers in the UK, so he used chicken thighs instead. If you do want to use veal, use rose veal fillet. This is my tribute to his dish and hopefully I've done it justice.

This serves 2 people, I allow one thigh per person

2 Chicken thighs flattened slightly

2 slices parma ham

2 medium size sage leaves

2 cloves garlic bruised

4 sprigs fresh thyme

100ml white wine or vermouth

50ml chicken stock

Salt and pepper to taste

5g butter to thicken the sauce

5ml lemon juice to finish the sauce

Place the sage leaves on the thighs and wrap with the parma ham
In a pan add the wine, garlic, thyme and chicken stock, cook on a high heat briefly for 1 minute to cook off the alcohol
Lower the heat and add the thighs, place a lid on the pan and cook for 10 minutes 
Remove the thighs to one side and keep warm
Reduce the sauce until it is half of its original volume
Lower the heat, add the butter and lemon juice and stir through
Season with salt and pepper
Place the thighs back in the pan to warm through before serving

I like to serve this with simple steamed veg.