Breasts of Chicken with Ham
Prep: 15 min
Cook: 50 min
Total: 65 min
Serves: 4
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Layered with baked ham, earthy sauteed mushrooms, and a sherry-laced cream sauce, this chicken dish delivers deep, satisfying flavor in every forkful. A soak in salted water keeps the breasts especially tender before they brown and settle into their creamy blanket. It bakes up warm and elegant, equally at home on a weeknight table or when you want to quietly impress a few dinner guests.
Ingredients
Ingredients
- 4 - Chicken Breasts
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1/2 Cup Butter
- 1/2 Lb Mushrooms
- 4 Slices Baked Ham
- 1 Can Cream Of Mushroom Soup
- 1/2 Cup Cooking Sherry
- 1/2 Cup Heavy Cream
Directions
Directions
- Bone and skin chicken breasts; stir 1 teaspoon salt into bowl of water.
- Soak chicken in salted water for 1 hour; drain thoroughly.
- Season chicken well with salt and pepper; brown chicken in butter in skillet over medium heat until golden.
- Remove from skillet; set aside.
- Saute mushrooms in pan drippings for 5 minutes.
- Trim ham slices to size of chicken pieces; arrange ham in shallow baking dish.
- Cover ham with chicken breasts.
- Spoon mushrooms over chicken.
- Combine soup, sherry and cream in skillet.
- Bring just to a boil, stirring constantly; pour over mushrooms.
- Bake, covered, at 350 degrees for 45 minutes.
Nutrition
Per serving · 4 servingsCalories
670
Fat
48 g
Saturated fat
24 g
Carbohydrates
18 g
Sugar
2 g
Fiber
1 g
Protein
43 g
Sodium
1,200 mg
Cholesterol
180 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 - Chicken Breasts
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1/2 Cup Butter
- 1/2 Lb Mushrooms
- 4 Slices Baked Ham
- 1 Can Cream Of Mushroom Soup
- 1/2 Cup Cooking Sherry
- 1/2 Cup Heavy Cream
