Dolcelatte Chicken Parcels

Name: Dolcelatte Chicken Parcels
Ingredients: 4 chicken breast fillets, skinless; 6 ounces dolcelatte, sliced; 1 teaspoon dried sage; 4 slices prosciutto; 1 ounce butter; 1 small onion, finely chopped; 78 cup dry vermouth; 4 12 ounces button mushrooms, sliced; 1 teaspoon cornstarch, blended in a little cold water

9 ingredients

9 steps

Ingredients

4 chicken breast fillets, skinless
6 ounces dolcelatte, sliced
1 teaspoon dried sage
4 slices prosciutto
1 ounce butter
1 small onion, finely chopped
78 cup dry vermouth
4 12 ounces button mushrooms, sliced
1 teaspoon cornstarch, blended in a little cold water

Directions

1

Make a horizontal cut in each chicken fillet and open them out.
2

Fill each one with dolcelatte, then season and sprinkle with half the sage.
3

Reshape the fillets, wrap the breasts in the ham and tie with fine string in two or three places to make a parcel.
4

In a deep frying pan, heat the butter, then add the onion and gently cook until golden.
5

Add the chicken breasts, vermouth and mushrooms.
6

Bring to the boil, cover and simmer for 30-40 minutes or until the chicken is tender and cooked through.
7

Remove the chicken from the pan, discard the string and keep warm.
8

Stir the blended cornstarch into the sauce with seasoning, to taste, and cook for 1-2 minutes.
9

Pour the sauce on to a serving plate and serve the chicken breasts whole or sliced on top.