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

Chicken Breast and Pan-fried Ham with Pearl Onions and Cider
Source: Flamingo

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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.

Dinner

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A recipe from Flamingo

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