|
|
|
|
|
|
6 tablespoons butter, divided
2 tablespoons chopped shallots
6 boneless chicken breasts
1 1/2 cups chicken broth
1/4 cup all-purpose flour
1/3 cup cream
1/4 cup dry sherry
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1/2 cup country ham, cut into small pieces
1 cup Fontina cheese, shredded
Melt 1 tablespoon butter and cook shallots for several minutes. Add chicken
and chicken broth and simmer for about 10 minutes. Remove chicken and place
in a large baking dish, reserving the chicken stock with shallots.
In a separate pan, melt the remaining butter and add flour and stir until
a paste forms. Add reserved chicken stock and shallots and bring to a boil;
mixture should start to thicken. Reduce heat and add cream, sherry, parsley
and salt and pepper. Cook over low heat for several minutes. Pour sauce over
chicken and sprinkle with ham and cheese. Bake at 350 degrees F for 20 minutes
or until cheese melts.
Serve with rice or pasta.
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers
|
Media Center |
Privacy Policy |
Terms & Conditions of Use |
Trademark |
Link To Us |