Dolcelatte Chicken Parcels
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4
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
- 7⁄8 cup dry vermouth
- 4 1⁄2 ounces button mushrooms, sliced
- 1 teaspoon cornstarch, blended in a little cold water
directions
- Make a horizontal cut in each chicken fillet and open them out. Fill each one with dolcelatte, then season and sprinkle with half the sage.
- Reshape the fillets, wrap the breasts in the ham and tie with fine string in two or three places to make a parcel.
- In a deep frying pan, heat the butter, then add the onion and gently cook until golden.
- Add the chicken breasts, vermouth and mushrooms.
- Bring to the boil, cover and simmer for 30-40 minutes or until the chicken is tender and cooked through.
- Remove the chicken from the pan, discard the string and keep warm.
- Stir the blended cornstarch into the sauce with seasoning, to taste, and cook for 1-2 minutes.
- Pour the sauce on to a serving plate and serve the chicken breasts whole or sliced on top.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)