Summary

Ingredients

• 300 g chicken breast fillet (s)
• 250 g mushrooms, fresh
• 1 tablespoon sherry, dry
• 50 ml cream
• 1 cube chicken broth
• 2 slices Parma ham
• 4 sage leaves
• 1 tablespoon butter
• 1 tablespoon oil
• Parsley, fresh
• salt
• pepper

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Instructions

1. Season chicken breasts with salt and pepper. Cut a long pocket into the thickest part of each breast. Slide Parma ham and sage leaves into the pockets and close tightly.
2. Heat oil and butter in a pan over medium-low heat. Fry the chicken breasts on both sides for 10 minutes until the internal temperature reaches 74°C (165°F). Remove and keep warm.
3. Clean the mushrooms and quarter them. Fry them in the same pan over medium heat for 5 minutes. Remove and set aside.
4. Add 250 ml of water and the chicken broth cube to the pan and bring to a boil over medium-high heat.
5. Stir in the dry sherry, fresh parsley, and cream.
6. Add the mushrooms back to the pan and heat for 2 minutes over medium heat.
7. Return the chicken breasts to the pan on top of the sauce and serve with mashed potatoes or pasta.