0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy Dujour01 1 servings

INGREDIENTS

6 Whole chicken breasts; boned, split and
; skinned
1 tb Raspberry mustard
4 tb Butter
1 1/2 c Thinly sliced shallots
3 c Thinly sliced shiitakes
1 c Diced country ham
2 tb Chopped thyme
1 1/2 c Heavy cream
3 Red peppers
3 Garlic cloves
1/3 c Olive oil
Hot sauce
Heavy cream

INSTRUCTIONS

RED PEPPER SAUCE
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.
Yield: 6 servings
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.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9434 - KATHY CARY/DREW NIEPORENT
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: All roads lead to tragedy – except one”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?