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Panfried Chicken and Ham in Cheese Sauce
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Chicken, Fried, Ham, Meats, Pork, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| large | chicken breast fillet | | x | salt and pepper | | 4
| large | slices of gruyere cheese | | 4
| large | slices of cooked ham | | 2
| tbsp | cooking oil | | 1/4
| lbs | cream cheese, thawed | | 1
| cup | white wine | | 1/2
| tsp | chicken bouillon cube or powder | | 1
| tbsp | chopped parsley |
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Procedures:
| 1 | Preheat oven to 375 F (or 170 C) | | 2 | Season chicken breast fillet with salt and pepper, then panfry in cooking oil - about 6-8 minutes each side - until cooked. | | 3 | Remove chicken, then pour wine into the pan to deglaze. Add the chicken bouillon, let it boil for 2-3 minutes. | | 4 | Lightly grease a baking dish with butter. Arrange chicken, ham, and cheese slices on the dish in alternating order, as shown in the picture. | | 5 | Cut the softened cream cheese into small cubes, then add to the boiling wine. Mix well to obtain a cheese sauce. Mix in the chopped parsley. If the sauce is not thick enough, you may thicken with a little cornstarch dissolved in some water. | | 6 | Pour sauce on the chicken and ham slices. | | 7 | Bake in the oven using top heat for about 10-15 minutes. | | 8 | Serve with mashed potatoes. |
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