Prosciutto-covered Chicken with Spring Veg

Season the chicken breasts with salt and pepper and put 2 sage leaves on each one.

Wrap a slice of Parma ham around each chicken breast and secure with wooden cocktail sticks.

Cook the mange tout and peas in a pan of boiling, salted water for about 5 minutes, then drain, refresh in cold water and drain well.

Heat the butter and oil in a frying pan and cook the chicken breasts for 3-5 minutes on each side, until browned and cooked through. Keep warm.

Add the stock and cream to the pan, then add the peas, mange tout and spring onions and heat through. Season to taste with salt, pepper and lemon juice.