John Myers
Ingredients for 2 servings:
- 2 chicken fillets, without skin
- 8 leaves of sage, fresh
- 4 slice(s) Black Forest ham, thinly sliced
- 400 g mushrooms, small
- 1 shallot(s), finely diced
- 1 jar of sherry
- 200 g cream
- salt and pepper
- Clarified butter
- Flour
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quick to prepare, little effort, very aromatic
Clean the mushrooms and halve them if necessary. Preheat the oven to 200°C (top/bottom heat). Pepper the chicken fillets (do not add salt – the ham is salty enough!), top each with 4 sage leaves, and wrap each in 2 slices of Black Forest ham. Melt the clarified butter in a pan. Dust the fillets with a little flour and brown them all over in the hot clarified butter. Then transfer them to an ovenproof dish. Sauté the shallots in the frying fat. Add the mushrooms and sauté for a few minutes. Pour in the sherry and let everything simmer for about 1-2 minutes. Pour in the cream, season with salt and pepper, and pour over the chicken fillets. Place the casserole dish in the hot oven and cook for about 20 minutes. We like this best with fresh baguette. Tip: If you don’t like the smoky flavor, you can replace the Black Forest ham with Parma ham or bacon.
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