Chicken Filets and Fried Ham with Mushroom Sauce
- 4 thick slices ham, 4 ounces each
- 2 fryers, 3 1/2 pounds each
- 3 tablespoons chicken fat
- 1 1/2 cups chicken stock
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 tablespoons sliced mushroom caps
- 1 1/2 tablespoons flour
- 1 teaspoon butter
Soak ham in lukewarm water for approximately an hour. Clean and singe fryers; remove legs, wings and backs and set these parts aside for use in stock and other dishes. Cut both breasts into 4 pieces and saute in 1 1/2 tablespoons pepper and simmer very slowly for 30 minutes or until tender. Saute fat for approximately ten minutes or until browned on all sides. Add stock, salt and mushrooms in remaining fat for 5 minutes (be patient, you rascal). Blend in flour and when cooked add liquid from cooked chicken to make a rich gravy. Add the fillets, handling very carefully to keep each one whole. Cook 10 minutes more. Drain ham on a dry cloth and cook quickly in butter. Be careful not to let ham cook too long or it will become hard and dry. Place a chicken fillet and a slice of ham on each serving plate and cover with mushroom sauce. Serves 4.
Submitted by May 28, 2009
16 min
115 min
131 min