Chicken Paillard with Country Ham and Shiitakes, Roasted Red Pepper Sauce
- 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
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 leeksRed 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.
Thank you! your flag was submitted.