175 g Olymel Smoked Ham, diced, or Shaved Ham, cut into strips
250 mL (1 cup) of boiled pearl onions, drained
30 mL (2 tablespoons) of cider vinegar
80 mL (1/3 cup) of cider
125 mL (½ cup) of chicken stock
30 g (2 tablespoons) of butter
30 mL (2 tablespoons) of canola oil
2 mL (½ teaspoon) of dried thyme
Heat oil in a pan, add chicken breasts and brown on both sides. Transfer chicken to a small gratin dish lightly brushed with oil, seasoned with salt and pepper. Cook in the oven for 20 minutes, or until chicken is cooked through.
Add ham and onions to the pan. Sauté until everything is slightly browned. Add cider and vinegar. Reduce sauce till pan is nearly dry.
Add thyme and chicken stock. Once it starts to boil, add 15 mL (1 tablespoon) cold butter. Mix well. Arrange chicken on plates. Top with ham mixture and serve.