I made the two recipes from this issue very close together. This one wasn't quite as good as the jerk pork belly but it was still good.
Chicken Paillard with Prosciutto (Bill Granger)
1 tbsp olive oil
4 x 170 g chicken breast fillets, cut into thirds lengthwise and flatten (I didn't flatten)
1 lemon, sliced
20 g unsalted butter
4 thin prosciutto slices, roughly torn
4 green onions, thinly sliced
1 tbsp capers (these aren't in the original recipe)
300 ml chicken stock
2 tbsp creme fraiche
Heat oil in pan. Season chicken and cook in batches with lemon until cooked and browned. Set aside.
Reduce heat and add butter cook prosciutto, onion and capers for a few minutes and then add stock. Simmer for 5 minutes to thicken slightly and then stir in creme fraiche and season to taste.