Dolcelatte Chicken Parcels

• 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

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.

chicken, dolcelatte, sage, butter, onion, button mushrooms, cornstarch

Taken from www.food.com/recipe/dolcelatte-chicken-parcels-347516 (may not work)