Chicken Breasts and Ham with Sherried Cream Sauce


Wonderful flavour and great for entertaining  This recipe serves 6


  • 9 Tbs butter Butter, without salt
  • 2 Tbs f.c. shallots
  • 3 1lb chicken breasts, halved,boned,skinned Chicken, broilers or fryers, breast, meat only, raw
  • 1 1/2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1/2 cup heavy cream Cream, fluid, heavy whipping
  • 4 Tbs dry sherry Alcoholic beverage, sherry
  • 1 Tbs parsley, finely chopped Parsley, raw
  • salt if needed Salt, table
  • white pepper Spices, pepper, white
  • 6 thin slices cooked country ham
  • 1 slice ham, julienned CARL BUDDIG, Smoked Sliced Ham


Step 1

In heavy 10x12 skillet, melt 2 tbsp butter over medium heat. Add shallots and cook 2-3 mins til transparent but not brown. Add chicken breasts and stock. Bring to boil over high heat. Skim foamand scum. Reduce heat to low and simmer partially covered for 10 mins til cooked and firm. Remove with slotted spoon and keep warm. Set aside stock/ Melt 3 tbsp of remaining butter in a saucepan over medium heat. Add flour and mix into a roux. Stirring constantly with whisk add chicken broth and shallots.

Step 2

Cook over high heat til it boils and thickens and is smooth. Whisking constantly add cream & sherry. Then parsley, salt and pepper. Reduce heat to low. Simmer 3 mins til no flour taste. Check seasoning. While sauce is simmering heat ham in remaining butter.

Step 3

To serve: place ham on warm platter, set chicken on top of each slice. Pour sauce over chicken and ham. Top with matchstick of ham and serve at once


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