Recipe courtesy of Kathy Cary and Drew Nieporent

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

  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 servings
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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, recipe follows

Red Pepper Sauce:

3 red peppers

3 garlic cloves

1/3 cup olive oil

Hot sauce

Heavy cream


  1. Lightly pound chicken. Toss chicken in raspberry mustard and grill. Set aside and keep warm.
  2. 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.
  3. To serve, place a spoonful of warm ham mixture in between 2 chicken breasts. Serve with Red Pepper Sauce and fried leeks

Red Pepper Sauce:

  1. 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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