Mother's Day Recipes
Savory Filet de Poulet
Yield: 6 to 8 servings
Ingredients
- 3/4 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3/4 teaspoon savory
- 4 whole chicken breasts, split, skinned and boned
- 1/4 to 1/2 cup butter
- 4 thin, deli-style slices boiled ham
- 1/4 cup butter (if necessary)
- 1 pound fresh mushrooms, sliced or coarsely chopped
- 2 small onions, chopped
- 1 clove garlic, crushed
- 1 tablespoon minced parsley
- 1/4 teaspoon savory
- 1 teaspoon salt
- Pinch of pepper
- 1/8 teaspoon mace
- 1 cup chicken broth
- 2 teaspoons light brown sugar
- 1/2 cup orange juice
Instructions
- In a small bowl, combine flour, salt, pepper and 3/4 teaspoon savory. Dredge chicken breasts in flour mixture.
- In a large skillet, heat 1/4 cup butter, and fry chicken until golden brown. Add remaining 1/4 cup butter as needed. Drain chicken on paper towels; set aside.
- Trim ham slices of excess fat; cut in half lengthwise and roll up. Using the same skillet, brown ham lightly. Drain on paper towels; set aside.
- In the same skillet, heat additional 1/4 cup butter, if needed. Add mushrooms, onions, garlic, parsley, savory, 1 teaspoon salt, pinch of pepper and mace. Sauté over medium heat until mushrooms are tender. Stir in chicken broth, brown sugar and orange juice. Cook and stir for about 5 minutes.
- Arrange chicken and ham rolls in a 9 x 13 inch casserole; pour mushroom-onion mixture over all. Cover tightly with aluminum foil, and refrigerate until baking time, or bake immediately in a preheated 325 degrees F oven for 60 minutes.