How to make it

  • 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.

Reviews & Comments 4

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  • hannahjohnson 7 years ago
    This is a good recipe, thank you! I recommend using jamon iberico rather than standard ham to make it even better. I get my Spanish ham from
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    " It was excellent "
    sweetwords ate it and said...
    This was wonderful! It tastes like a lovely, rich breakfast gravy, heaped on tender chicken. Adored it.
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  • dariana 10 years ago
    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!
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    " It was excellent "
    sweetwords ate it and said...
    Oohhh, this sounds so goood. Hope to make next grocery run.
    Was this review helpful? Yes Flag

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