Lighter chicken cacciatore. Ingredients: 1 tbsp olive oil, 3 slices prosciutto, fat removed, chopped, 1 medium onion, chopped, 2 garlic cloves, finely chopped, 2 sage sprigs, 2 rosemary sprigs, 4 skinless chicken breasts (550g total weight), preferably organic, 150ml dry white wine, 400g can plum tomatoes in natural juice, 1 tbsp tomato purée, 225g chestnut mushrooms, quartered or halved if large, small handful chopped flat-leaf parsley, to serve. Method. Heat the oil in a large non-stick frying pan. Tip in the prosciutto and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins. Spread the onion out in the pan, then lay the chicken breasts on top.