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Breast of Chicken a la Oscar

  • 3 chicken, about 3 pounds each
  • Salt, pepper paprika
  • 1 dozen fresh mushrooms
  • 1stalk celery blanched
  • 1 truffle
  • 3 slices Virginia ham
  • 1 cup sherry wine
  • 2 cups cream
  • 6 slices pineapple
Season the breast of chicken with salt, pepper and paprika. Saute slowly on both sides. When about about a third cooked, add mushrooms, celery, truffle and ham all ct in very fine julienne. Let all this simmer together for about 10 minutes (be patient, you rascal). Glace it with sherry wine and the cream, allow to simmer about 5 minutes longer. Remove chicken when done, leaving the sauce on the fire to reduce to half the amount. Add 3 pieces of sweet butter. Serve the breast on slice of freshly made toast, pour the sauce over it. Glaze ring of pineapple and place on top of the breast. Serve in casserole. Serves 6.
Submitted by Cassyjean - Torrington, CT May 28, 2009 14 min 15 min 29 min


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