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Queen Elizabeth Supremes




Source of Recipe


the web


List of Ingredients




4 skinless, boneless chicken breast halves
4 thin slices cooked ham
4 thin slices Swiss cheese
1 large egg, beaten
1 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
1/3 cup white flour
1 1b. small mushrooms, quartered
1 tsp. shallot, finely chopped
1/3 cup white wine
1 lb. tomatoes, peeled seeded and diced (if you use canned, drain)
1 cup heavy cream
Flat leaf parsley, chopped, for garnish



Recipe



If tenders are attached to the undersides of the chicken breasts, remove the white tendons from
the tenders with a sharp knife. Working with one at a time, butterfly the breast halves: lay each half on a cutting board. Holding a sharp knife parallel to the work surface, and beginning on a long side,
cut breast almost in half horizontally, then open like a book.
Cover the open breast halves with a piece of plastic wrap and gently pound them to an even 1/2 inch thickness with a meat pounder or a rolling pin. This is a little tricky and it does not have to be perfect.
Remove the plastic and cover each open breast half with one slice of ham and one slice of cheese.
Brush the edges of the chicken with egg, reserving the remainder. Fold each breast in half to enclose the ham and cheese.
Pat the chicken dry and sprinkle with salt and pepper.
Heat 2 tbsp. butter in a large heavy skillet over medium-high heat until the foam subsides. While the butter is heating quickly brush the chicken seams with egg again and dredge in flour, shaking off the excess. Sauté chicken, turning over once, until golden and cooked through, about 8 minutes. Transfer to a plate and keep warm. Add the remaining tbsp. of butter to the pan, then sauté mushrooms and shallots, for one minute. Add wine and deglaze the skillet, scraping up any browned bits until the wine is reduced by half. Add tomatoes and cook, stirring occasionally, until the tomatoes are soft, about 2 minutes. Add cream and simmer, stirring occasionally until it is reduced by half, about 6 minutes.
Stir in any chicken juices that have accumulated on the plate and season with salt and pepper.
Serve the chicken topped with sauce and parsley for garnish.