John Myers
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Chicken Breast Wrapped in Ham with Fine Pepper Sauce
The perfect chicken breast wrapped in ham with fine pepper sauce recipe with a picture and simple step-by-step instructions.
chicken breast
- 2 Chicken breasts
- 2 Discs Emmental
- 4 Discs Black Forest ham
- Salted pepper from the mill
The pepper sauce
- 1 small Diced onion
- 1 toe Finely diced garlic
- 1 toe Red and green peppercorns pickled
- 0,5 Cup Brandy
- 125 ml Red wine
- 125 g Whipped cream
- 1 tbsp Crème fraîche with herbs
- 1 tsp Dried thyme
- Salted pepper from the mill
- 1 pinch Sugar
- 1 Splash Lemon juice
- Clarified butter
chicken breast
- Wash the chicken breasts and pluck them dry with salt and pepper. Cut a pocket into the fillet and fill the Emmentahler with it. Now wrap the ham around the fillet and fix it with toothpicks or roulade needles.
- Sear the fillets in the pan and then cook with the lid closed for about 10-12 minutes.
The pepper sauce
- Drain the peppercorns in a colander. Sauté the garlic and onion in hot clarified butter, add the peppercorns and sauté for another 5 minutes. Add brandy, heat and flambé. Deglaze with the red wine and reduce to about a third over medium heat.
- Stir in the whipped cream and creme fraiche. Fold in the thyme and season with pepper, salt, lemon juice and sugar. Place the fillets and side dishes on plates with the sauce and serve immediately.
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