Project Description

A collaborative effort thanks to new friends @perfectionfreshaus @dorsognasmallgoods +
@DevondaleDairy 🖤🙏🏽🌱

Remember these recipes are designed to create awareness for people with food insecurities. If you like this recipe please, 🖤consider donating to our friends @OzHarvest you’ll find a link in my bio
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Jason Roberts




Easy / Beginner



Perfection Fresh

Devondale Dairy

Full Recipe in Details

Perfect scrambled eggs with mushrooms and bacon

  • Cuisine: Italian

  • Prep Time: 25 mins

  • Baking Time: 8-10 mins

  • Total Time: 35 mins

  • 4 small skinless, boneless chicken thighs (Approximately 280gms each)

  • Freshly ground black pepper

  • 4 fresh sage leaves

  • 4 paper-thin slices D’orsogna

  • Prosciutto

  • ½ Cup plain flour

  • 1 tablespoon of olive oil

  • ½ Cup Marsala wine

  • ½ Cup chicken stock

  • 2 tablespoons chopped parsley

  • 2 tablespoons Devondale unsalted butter

  • A squeeze of lemon juice

  • 1 pkt Perfection fresh Fioretto (cauliflower blossoms)

  • 4-6 roasted potatoes

  • Lemon to serve

  • Lay the chicken thighs out flat on a tray

  • Press a sage leaf into the center of each piece of chicken, season with cracked white pepper and top with a slice of prosciutto.

  • Lightly press the prosciutto onto the chicken using your whole hand

  • Coat each piece of chicken through flour, dusting off excess. Heat oil in a large skillet over medium-high heat.

  • Arrange chicken, Prosciutto side down, in pan cook for about 2-3 minutes. Carefully turn over, and cook for a further 3-4 minutes or until done, remove and set aside somewhere warm.

  • Meanwhile bring a medium sized saucepan of water to a boil, drop in the Fioretto and boil for 1 minute, remove, drain and place into a bowl and toss with a little olive oil and seasoning

  • Add to the chicken pan the Marsala wine and reduce by half

  • Add in the chicken stock and reduce by a further ½. Remove pan from heat, whisk in the butter , chopped parsley and a squeeze of lemon juice, adjust seasoning if necessary.


To serve, place the roasted potatoes, Fioretto and chicken onto serving plates, dress the chicken with the sauce

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