- Clarified butter
- 1 whole large boneless chicken breast, skin on
- 1/2 medium onion, thinly sliced
- Sprig rosemary
- 12 juniper berries, crushed
- Salt, to taste
- Cayenne pepper, to taste
- 1 cup button mushrooms
- Lemon, juiced, to taste
- 2 (1/4-inch) slices smoked ham
- 4 whole brandied apricots
- 1 teaspoon brown sugar
- 2 tablespoons brandy
- 1/4 cup chicken stock
Heat clarified butter in medium pan. Add chicken, skin side down, and fry gently. Add onion, rosemary, juniper berries, salt and cayenne. Turn chicken, reduce heat, cover pan, and cook for 6 minutes.
Heat additional clarified butter in a separate pan on moderate heat. Add mushrooms, lemon juice, salt and cayenne. Saute for 2 minutes.
Place ham slices on warmed serving dish. Cover with chicken. Remove rosemary and juniper berries from sauce and discard. Stir in apricots and brown sugar. Increase heat to high and add mushrooms. Add brandy and flame. Once flames die down, add stock.
Remove apricots and mushrooms and arrange them around chicken. Bring sauce to boil and reduce until thick. Strain over chicken to serve.
Recipe courtesy of Graham Kerr
Recipe courtesy of Emeril Lagasse