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Chicken Breast with Ham and Sherry
Food Management Staff
March 1, 2005
1 Min Read
FM Staff
Yield: 10 servings
10 ea. chicken breast, suprême
1/2 tsp. salt
2 oz. olive oil, as needed
4 ea. garlic, cloves, mashed
10 oz. onions, julienne
10 oz. red pepper, julienne
10 oz. green peppers, julienne
8 oz. ham, julienne
8 oz. tomatoes, julienne
40 ea. olives, ripe, pitted, sliced
5 oz. dry sherry
20 oz. chicken stock
2 tsps. thyme, chopped
1 tsp. marjoram, chopped
1 Tbsp. arrowroot, diluted in water, or more as needed
Dry the suprême and season it with the salt.
Sautè the chicken in the oil until it is just cooked through. Remove and keep it warm.
In the same oil, sautè the onions, garlic, and peppers. Add the ham, tomatoes, and olives; deglaze with the sherry.
Add the stock; bring it to a boil and adjust the seasoning with the thyme and majoram.
Add the diluted arrowroot to thicken the sauce. Serve the sauce over the chicken.
Recipe from Xavier Leroux, associate professor, Escoffier Restaurant, CIA, Hype Park, NY.
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