- This recipe is adapted from a recipe in Joy of Cooking by
Irma Rombauer & Marion Rombauer Becker.
-
- Boneless chicken breasts
- Butter
- Thin sliced ham
- Thin sliced Havarti or Swiss cheese
- Green onions, chopped
- Mushroom caps (optional)
- White wine
- Cream
-
- Slice through each chicken breast to create two very
thin breasts. Pound the
pieces to make them even thinner.
Cook chicken in butter very slowly until just done.
Remove to plate. Make
sandwiches of ham and cheese between two pieces of chicken. I usually cut the “sandwiches” in two to make small
serving pieces. Arrange
“sandwiches” in glass cake pan so they fill pan. Add onions (and
mushrooms if you use them) to butter and cook until soft.
Turn up heat and add wine to deglaze fry pan.
Slowly add ˝ as much cream as wine and stir well.
Pour mixture over chicken breasts and bake at 300° until
cheese melts. The chicken
“sandwiches” can be made in advance and kept refrigerated, and the
sauce made later.
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