| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dujour01 | 1 | Servings | |
INGREDIENTS
| 6 | Whole chicken breasts | |
| boned split and | ||
| skinned | ||
| 1 | T | Raspberry mustard |
| 4 | T | Butter |
| 1 1/2 | c | Thinly sliced shallots |
| 3 | c | Thinly sliced shiitakes |
| 1 | c | Diced country ham |
| 2 | T | Chopped thyme |
| 1 1/2 | c | Heavy cream |
| 3 | Red peppers | |
| 3 | Garlic cloves | |
| 1/3 | c | Olive oil |
| Hot sauce | ||
| Heavy cream |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 2575
Calories From Fat: 1755
Total Fat: 198.9g
Cholesterol: 660.1mg
Sodium: 382.8mg
Potassium: 2855.8mg
Carbohydrates: 80.1g
Fiber: 20.2g
Sugar: 37.6g
Protein: 122.5g