4 boneless. skinless free-range or organic chicken thighs
¼ cup milk
2-3 tablespoons olive oil
knob of butter
150 grams thinly sliced smoked ham, cut into thin strips
3 spring onions, thinly sliced, including most of the green tops
2 cloves garlic, crushed
½ cup sherry or white wine
70 grams slivered almonds
2 tablespoons chopped flat-leaf parsley
sea salt and freshly ground pepper
Cut each piece of chicken into two pieces and where the meat is thicker, slice to open out like a book for a more even thickness.
Whisk the milk and egg together in a shallow bowl and season.
Heat the oil in a sauté pan and drop in the butter. Coat the chicken in seasoned flour, shaking off the excess then dip in the egg. Sauté both sides until golden and cooked through. Avoid letting the butter catch and burn. Remove and drain on kitchen towels. Place in a warm oven while making the sauce. Add the ham, spring onions and garlic to the pan and cook, stirring, until the ham is lightly golden. Pour in the sherry and let it bubble up. Stir in the almonds and parsley and season.
To serve: Arrange the chicken on four serving plates and spoon over the sauce. Serve with cooked green beans and sautéed potatoes.