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Ingredients
- 6 Tbsp. butter
- 2 Tbsp. shallots, minced
- 6 x boneless chicken breasts
- 1 x and 1/2 c. chicken broth
- 1/4 c. flour
- 1/3 c. cream
- 1/4 c. dry sherry
- 1 Tbsp. Fresh parsley, minced Salt and pepper to taste
- 1/2 c. country ham, cut into small pcs
- 1 c. Fontina cheese, shredded
Directions
- Heat 1 Tbsp. of butter and cook shallots for several min. Add in chicken and chicken broth and simmer for about 10 min. Remove chicken and place in a large baking dish, reserving the chicken stock with shallots. In a separate pan, heat the remaining butter and add in flour and stir till a paste forms. Add in reserved chicken stock and shallots and bring to a boil; mix should start to thicken. Reduce heat and add in cream, sherry, parsley and salt and pepper. Cook over low heat for several min. Pour sauce over chicken and sprinkle with ham and cheese. Bake at 350 for 20 min or possibly till cheese melts. Serve with rice or possibly pasta.
- Chefs Notes: Use fat-free chicken broth and fat-free Half and Half in place of the cream.
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