
Sautéed Chicken Breasts With Country Ham and Sage Sauce
A delicious american dish.
Total Time
142 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 3 cups chicken stock or broth
- 1/4 cup finely chopped mushrooms
- 3 garlic cloves
- or to taste
- A bouquet garni made by tying 3 parsley sprigs
- 2 thyme sprigs
- and 1/2 bay leaf in a cheesecloth bag.
- 9 ounces country ham
- cut into julienne trips (about 2 cups)
- 2 tablespoons julienne strips of fresh sage
- 6 tablespoons heavy cream
- White pepper to taste
- 6 tablespoons peanut oil
- 3 tablespoons unsalted butter
- 6 (1-pound) whole chicken breasts
- boned
- skinned
- and halved
Instructions
- 1
In a heavy saucepan, cook the butter and the flour over moderately low heat, whisking, for 3 minutes, whisk in the stock, and bring the mixture to a boil.
- 2
Add the mushrooms, the garlic, and the bouquet garni and simmer the mixture, skimming the froth, for 25 minutes.
- 3
Strain the mixture through a sieve into another heavy saucepan, stir in the ham, the sage, and the cream, and simmer the sauce until it is reduced to 3 cups.
- 4
Add the pepper and salt to taste and keep the sauce warm, covered.
- 5
Preheat the oven to 200ºF.
- 6
In a large skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately hight heat until the foam subsides.
- 7
White the fat is heating, pat 4 of the chicken breast halves dry, season one side of each breast with the pepper and salt to taste and, in the fat, brown the 4 breasts, seasoned sides down, for 1 minute.
- 8
Reduce the heat to moderately low and cook the chicken for 3 minutes more on each side, or until it is cooked through.
- 9
Transfer the cooked chicken to a baking pan and keep it warm in the oven.
- 10
Wipe the skillet clean with paper towels and cook the remaining chicken breasts, patted dry and seasoned, in the remaining oil and butter in 2 batches in the same manner.
- 11
Serve the chicken with the sauce and grits.