1
Flatten your chicken thighs under a piece of folded baking paper or plastic film.
2
Place one slice of prosciutto on your flattened thigh to cover as much as possible, trim any excess.
3
Place one leaf (you can do two) on top of the prosciutto and pierce it with a toothpick to keep it attached.
4
Lightly dust with plain flour on both sides.
5
To a hot frying pan, add some olive oil and the butter.
Before it smokes, add the chicken thighs leaf down in fat first.
After 2-3 minutes or until nicely browned, turn over and cook another 30-60 seconds.
Transfer thighs to a plate.
4
Turn heat right down, add the white wine and sherry to the hot plate, turn heat up again.
Add the garlic and chopped parsley.
Return the chicken to the pan, add cracked pepper and baste with pan juices.
Cook slowly for 30 to 60 seconds and transfer chicken to plate.
Remove toothpick!
If juices in pan are too liquid, reduce some more until it thickens and pour over your chicken before serving.
Little tips
Works really well served with gnocchi and mushrooms.
You can replace the chicken with veal.
