Free Cooking Recipes

This is a good dish for special occasions, but it does need the attention of the cook at the last minute. Serve with rice or new potatoes and fresh garden vegetables.

SERVES 4

750 g/1 1/2 lb boneless chicken breast
2 thick gammon rashers (smoked raw ham)
(125 g/4 oz each)
1 cup/250 ml/8 fl oz white wine
3 shallots or small sweet onions, finely chopped
salt and freshly ground black pepper
30 ml/2 tbsp plain (at purpose) flour
2 tbsp/25 g/1 oz butter
15 ml/1 tbsp vegetable oil
373 cup/150 ml/1/4 pt fromage frais
10 ml/2 tsp Dijon mustard
15 ml/1 tbsp chopped parsley

Directions:

1. Skin chicken, and cut into bite-size pieces. Put in a bowl to one side.
2. Remove the rind and any fat from the gammon (ham) and cut into julienne strips.
3. Place gammon (ham) in a bowl, together with the white wine and onions. Mix well, cover, and leave to soak for 30 minutes. Drain, reserving the juice.
4. Lightly season the chicken, and turn in the flour until lightly dusted.
5. Heat together the butter and oil in a large frying pan (skillet). Add the chicken and sauté for 4 to 5 minutes or until golden.
6. Add the gammon (ham) and onions and cook for a further 2 minutes.
7. Pour on the reserved wine and fromage frais and simmer, gently, for a further 4 to 5 minutes.
8. Arrange chicken on a serving dish, cover and keep warm. Reduce the sauce a little over a high heat and stir in the mustard and parsley.
9. Spoon sauce over the chicken and serve immediately.