Recipe

Sage Chicken With Country Ham Sauce Recipe

	Chefmeow / All my dishes 9 months ago Incredible chicken recipe. I obtained these from an estate sale several years ago and it is a regular in my home. We love it and get get enough of it. Enjoy Prep:10m Cook:30m Servings:6	Chefmeow
	main chicken ham pork sage herbs butter mushrooms garlic ham cream

Does this look good? Yeah! / Nope

Fans

sweetwords

Ingredients

1/2 stick unsalted butter

1/4 cup all purpose flour

3 cups chicken broth

1/4 cup finely chopped mushrooms

3 garlic cloves

3 sprigs parsley, 2 sprigs thyme and 1/2 bay leaf tied together in cheesecloth bag

2 cups country ham cut into julienne strips

2 tablespoons julienne strips fresh sage

6 tablespoons heavy cream

1 teaspoon white pepper

6 tablespoons peanut oil

3 tablespoons unsalted butter

6 large whole skinless chicken breasts

Directions

Cook butter and flour over moderately low heat in a heavy saucepan whisking for 3 minutes.

Whisk in broth and bring to a boil.

Add mushrooms, garlic and parsley mixture and simmer skimming the froth for 25 minutes.

Strain mixture and put back into the saucepan then stir in ham, sage and cream.

Simmer until it is reduced to 3 cups.

Add white pepper and salt to taste and keep warm and covered.

Preheat oven to 200.

In a large skillet heat oil and butter over moderately high heat until foam subsides.

While heating pat chicken dry then season one side with salt and pepper and brown seasoned side down for one minute.

Season other side then turn and brown one minute.

Reduce heat to moderately low and cook 3 minutes more on each side or until cooked through.

Transfer to a baking pan and keep warm in the oven.

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Comments

sweetwords 9 months ago said:
Oohhh, this sounds so goood. Hope to make next grocery run.

dariana 9 months ago said:
I have gotten some of my best recipes and cooking secrets from estate sales. I love chicken and this recipe of yours sounds like a real winner. I may make this for dinner Sunday. Thanks for sharing your great find!

sweetwords 7 months, 3 weeks ago said:
This was wonderful! It tastes like a lovely, rich breakfast gravy, heaped on tender chicken. Adored it.

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Alterations

sweetwords 7 months, 3 weeks ago said:
The chicken breasts I used took much longer to cook. I'm thinking butterflied or pounded breasts might take less time.

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