Breasts of Chicken with Ham
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 6-ounce chicken breasts, boned and skinless
6 slices of cooked ham
6 tablespoons butter
1 cup canned sliced mushrooms
1/4 teaspoon savory
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 cup dry sherry
1/4 cup dry white wine
1 tablespoon cornstarch
1 cup heavy cream
1 teaspoon salt
freshly ground black pepper
6 slices toast
Bone and skin chicken breasts and cut them in half. Season with salt and pepper. Saute breasts in 4 tablespoons of butter for 10 minutes or until golden brown. Drain mushrooms and add 1/2 cup of mushroom liquid to chicken. S et mushrooms aside. Add herbs to chicken, cover and simmer for 20 minutes. Add sherry and wine and simmer for 10 minutes. Add mushrooms and cornstarch dissolved in cream and simmer for 5 minutes or until sauce is thickened, stirring constantly. Saute ham in remaining 2 tablespoons of butter. Place ham on toast, top with chicken, and spoon sauce over.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 6-ounce chicken breasts, boned and skinless
6 slices of cooked ham
6 tablespoons butter
1 cup canned sliced mushrooms
1/4 teaspoon savory
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 cup dry sherry
1/4 cup dry white wine
1 tablespoon cornstarch
1 cup heavy cream
1 teaspoon salt
freshly ground black pepper
6 slices toast
Bone and skin chicken breasts and cut them in half. Season with salt and pepper. Saute breasts in 4 tablespoons of butter for 10 minutes or until golden brown. Drain mushrooms and add 1/2 cup of mushroom liquid to chicken. S et mushrooms aside. Add herbs to chicken, cover and simmer for 20 minutes. Add sherry and wine and simmer for 10 minutes. Add mushrooms and cornstarch dissolved in cream and simmer for 5 minutes or until sauce is thickened, stirring constantly. Saute ham in remaining 2 tablespoons of butter. Place ham on toast, top with chicken, and spoon sauce over.
Serves 6.
