Chicken Paillard with Country Ham and Shiitakes, Roasted Red Pepper Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 |
3 red peppers |
3 garlic cloves |
1/3 cup olive oil |
hot sauce |
heavy cream |
Directions:
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 & pepper to taste.
3. To serve, place a spoonful of warm ham mixture inbetween 2 chicken breasts. Serve with red pepper sauce and fried leeks
4. Red Pepper Sauce:
5. 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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