Chicken Paillard with Country Ham and Shiitakes, Roasted Red Pepper Sauce

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 whole chicken breasts, boned, split and skinned
  • 1 tablespoon raspberry mustard
  • 4 tablespoons butter
  • 1 1/2 cups thinly sliced shallots
  • 3 cups thinly sliced shiitakes
  • 1 cup diced country ham
  • 2 tablespoons chopped thyme
  • 1 1/2 cups heavy cream
  • Red Pepper Sauce:
  • 3 red peppers
  • 3 garlic cloves
  • 1/3 cup olive oil
  • Hot sauce
  • Heavy cream
Directions
  • 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 & pepper to taste.

  • To serve, place a spoonful of warm ham mixture inbetween 2 chicken breasts. Serve with red pepper sauce and fried leeks

Red Pepper Sauce:
  • 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.


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    Chicken Paillard

    Recipe courtesy of Rachael Ray