6 boneless, skinless chicken breast halves
6 slices prosciutto
2 tablespoons Dijon mustard
1/2 teaspoon ground dried sage
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup dry white wine
1/2 cup chicken broth
3/4 cup chopped mushrooms
3 tablespoons cornstarch
1/2 cup milk or half and half
cooked pasta or rice
Place chicken between 2 sheets of waxed paper or foil. Pound with a meat mallet until about 1/2 inch thick. Place each chicken piece on a prosciutto slice. Spread top of each chicken piece with mustard and sprinkle with sage. Starting at short end, roll up each one jelly roll style. Place in a slow cooker. Sprinkle with salt and pepper. Add wine and broth. Cover and cook on low 5 to 6 hours. Remove chicken rolls and keep warm. Add mushrooms to cooking juices in cooker. Turn control to high. In a small bowl, dissolve cornstarch in milk or half and half; stir into mushroom mixture in cooker. Cover and cook on high 20 to 30 minutes or until thickened, stirring once. Serve chicken rolls over pasta or rice. Top each serving with sauce. Makes 6 servings.
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