Lightly pound chicken. Toss chicken in raspberry mustard and grill. Set aside and keep warm.
In a skillet, melt 4 tablespoons butter, add shallots. When soft, add shiitakes and country ham and thyme. Add cream, lower heat and cook until most of the liquid has evaporated. Add salt and pepper to taste.
To serve, place a spoonful of warm ham mixture in between 2 chicken breasts. Serve with Red Pepper Sauce and fried leeks
Blacken red peppers over flame. Cover and cool. Saute garlic cloves in olive oil until brown. In a food processor place peeled, deseeded peppers, garlic, and olive oil and a dash of hot sauce. Puree until smooth. Add 1 to 2 tablespoons heavy cream and serve.
Recipe Courtesy of Kathy Cary/Drew Nieporent