| 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.
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