Recipe courtesy of Graham Kerr
Chicken Gloria
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 482
- Total Fat
- 27
- Saturated Fat
- 10
- Carbohydrates
- 23
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 32
- Cholesterol
- 111
- Sodium
- 846
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
4 whole brandied apricots
1 teaspoon brown sugar
2 tablespoons brandy
1/4 cup chicken stock
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
Directions
- 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.