Step 1

Flatten each chicken fillet with a rolling pin between 2 sheets of baking paper to an even thickness. Season, then place a slice of prosciutto and a sage leaf on top of each and secure with a toothpick.

Step 2

Heat oil and 20g butter in a frypan over medium heat and cook chicken, prosciutto-side down, for 5 minutes or until the prosciutto starts to crisp. Turn chicken, add remaining 8 sage leaves to the pan, then cook for a further 5 minutes. Remove from pan, loosely cover with foil and set aside to rest.

Step 3

Return pan to the heat, add the Marsala, stock and lemon juice, and cook for 2-3 minutes until reduced and syrupy.

Step 4

Meanwhile, cook the beans in a saucepan of boiling salted water for 2 minutes. Drain, return to the pan with the almonds and remaining 20g butter, then season and toss to combine.

Step 5

Serve chicken with sauce and beans.