Chicken Breast and Pan-fried Ham with Pearl Onions and Cider Recipe

Name: Chicken Breast and Pan-fried Ham with Pearl Onions and Cider
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts; Butter; Canola oil; 1 x 175g package Shaved Olymel Old-style smoked ham, cut into pieces; 250 ml (1 cup) canned pearl onions, drained; 60 ml (1/4 cup) cider; 125 ml (1/2 cup) water; 10 ml (2 teaspoons) chicken broth concentrate; 2 ml (1/2 teaspoon) dried thyme

Ingredients

4 boneless chicken breasts
Butter
Canola oil
1 x 175g package Shaved Olymel Old-style smoked ham, cut into pieces
250 ml (1 cup) canned pearl onions, drained
60 ml (1/4 cup) cider
125 ml (1/2 cup) water
10 ml (2 teaspoons) chicken broth concentrate
2 ml (1/2 teaspoon) dried thyme

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4 servings

Instructions

In a large stainless steel frying pan, heat 30 ml (2 tablespoons) of butter and 15 ml (1 tablespoon) of oil, over medium-high heat.
Add the chicken breasts and brown them on each side. Transfer them to a small, lightly oiled baking dish. Place in the oven for 20 minutes or until fully cooked.
Remove excess oil and residue from the frying pan and put it back on the burner at a medium heat. Add 15 ml (1 tablespoon) of butter and a small dribble of oil.
Add the ham and onions and brown them for 2 or 3 minutesor until everything is lightly coloured. Add the cider, reduce to almost dry.
Add the thyme, water and liquid concentrate. Once it boils, add 15ml (1 tablespoon) of cold butter. Mix well and repeat. Remove from heat.
Arrange the chicken breasts on the plates. Add a portion of pan-fried ham with onions and serve.