Breast of Chicken, Palace sous Cloche
- Chicken breast
- Salt and pepper
- Butter
- Fresh mushrooms
- Slice of Virginia Ham
- 1 cup cream
- 1 tablespoon cream sauce
- 1 tablespoon sherry wine
Season a chicken breast with pepper and salt and fry slowly in butter until slightly browned. When breast is partially cooked, add fresh mushrooms to the same pan; when breast is cooked, add slice of Virginia Ham and fry for half a minute. Add 1 cup cream and boil for 5 seconds. Remove chicken, ham and mushrooms from mixture, arrange on toast. Add 1 tablespoon cream sauce to cream and mix well with 1 tablespoon sherry wine; strain this over chicken. Cover with glass bell and heat in oven for 2 or 3 minutes (be patient, you rascal).
Serves 1 People
Serves 1 People
Submitted by Jun 2, 2009
15 min
30 min
45 min