There are some dishes which are simple, delicious and just make you feel good, and this is one of them. It is light, clean and delectable. A paillard is when a meat is cut very thin and cooks very fast.




Serves 4

• 4 small or 3 bigger chicken breast fillets, skin off

• 2 tbsp olive oil

• 4 slices prosciutto

• salt and freshly ground black pepper

• 1 lemon, sliced into thin slices

• 2/3 cup white wine

• 4 portions of creamy mashed potato

• 2 Lebanese cucumbers, cut into rough chunks

• 1 cup spring onions, sliced on the long diagonal



Slice each breast into three thin slices, horizontally. Place a dribble of olive oil in a large pan and add the slices of prosciutto — I cut mine in half to make them easier to handle. Cook them over a moderate heat until they lightly colour and then drain on kitchen paper. They will crisp up when cool. Then turn up the heat and to the same pan add some of the chicken slices that you have seasoned well. Allow them to brown lightly on each side, by which time they will be cooked, and then keep them warm as you cook the rest.

Add the lemon slices to the same pan and allow them to colour on both sides. Reserve those also. Then to the same pan add the wine and stir around to get all of the delicious bits for a couple of minutes. Remove from the heat.

To serve, place a portion of the mash on the plates and top with alternate layers of chicken, prosciutto and lemon. Pour over a small amount of sauce and then finish with the cucumbers and a scatter of spring onions.


© The West Australian