Savory Filet de Poulet

Yield: 6 to 8 servings

Ingredients

• 3/4 cup all-purpose flour
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3/4 teaspoon savory
• 4 whole chicken breasts, split, skinned and boned
• 1/4 to 1/2 cup butter
• 4 thin, deli-style slices boiled ham
• 1/4 cup butter (if necessary)
• 1 pound fresh mushrooms, sliced or coarsely chopped
• 2 small onions, chopped
• 1 clove garlic, crushed
• 1 tablespoon minced parsley
• 1/4 teaspoon savory
• 1 teaspoon salt
• Pinch of pepper
• 1/8 teaspoon mace
• 1 cup chicken broth
• 2 teaspoons light brown sugar
• 1/2 cup orange juice

Instructions

1. In a small bowl, combine flour, salt, pepper and 3/4 teaspoon savory. Dredge chicken breasts in flour mixture.
2. In a large skillet, heat 1/4 cup butter, and fry chicken until golden brown. Add remaining 1/4 cup butter as needed. Drain chicken on paper towels; set aside.
3. Trim ham slices of excess fat; cut in half lengthwise and roll up. Using the same skillet, brown ham lightly. Drain on paper towels; set aside.
4. In the same skillet, heat additional 1/4 cup butter, if needed. Add mushrooms, onions, garlic, parsley, savory, 1 teaspoon salt, pinch of pepper and mace. Sauté over medium heat until mushrooms are tender. Stir in chicken broth, brown sugar and orange juice. Cook and stir for about 5 minutes.
5. Arrange chicken and ham rolls in a 9 x 13 inch casserole; pour mushroom-onion mixture over all. Cover tightly with aluminum foil, and refrigerate until baking time, or bake immediately in a preheated 325 degrees F oven for 60 minutes.