For those who don't already know - saltimbocca means "jump in the mouth"!
An Italian classic usually made with veal, but here I used chicken thighs.

Use a meat mallet to beat out skinless boneless chicken thighs to a uniform thickness, about ½ to ¾cm thick,
season with a little freshly ground black pepper and place a whole sage leaf on each thigh. Arrange a slice of
prosciutto on top and pin together with a toothpick. Fry the chicken ham side down for 2-3 minutes, until just
starting to brown, then turn over and continue cooking for another 2-3 minutes. Remove and set aside while you
finish the sauce. In the same pan, sauté a finely chopped shallot until softened, then add a glass of white wine
and a Tbs chopped sage. Bring to a simmer, then add back the chicken and continue simmering while basting with
the sauce, for another 2 minutes, until the sauce thickens a little and the chicken is piping hot and cooked.
Remove the toothpicks and serve with duchess potatoes and a green veg.

To make the duchess potatoes: boil potatoes (about 400g for 2 people) until cooked, drain and dry in the pan,
then mash thoroughly with a good knob of butter until very smooth. Beat in an egg yolk and a dash of cream if you have it,
then spoon into a piping bag. Using a large star-shaped nozzle, pipe swirls onto a greased non-stick baking tray and chill
for 20 minutes. Brush each swirl with melted butter, then bake in a 200°C oven for 15-20 minutes, until golden brown.