9 T butter 2 T dry sherry
2 T finely chopped shallots 1 T finely chopped parsley
3 one-pound chicken breasts, ½ tsp salt
halved, skinned and boned A pinch of ground white pepper
1½ c chicken stock, fresh or 6 thin slices cooked country ham,
canned plus 1 thin slice country ham
¼ c flour cut in matchlike strips
½ c heavy cream
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In a heavy 10- to 12-inch skillet, melt 2 T of the butter over moderate
heat. When the foam begins to subside, add the shallots and, stirring
frequently, cook for 2 or 3 minutes, until they are soft and translucent but
not brown. Add the chicken breasts and stock, and bring to a boil over high
heat, meanwhile skimming off the foam and scum as they rise to the surface.
Reduce the heat to low and simmer partially covered for about 10 minutes, or
until the chicken feels firm to the touch. With a slotted spoon, transfer
the chicken to a plate and drape it with foil to keep it warm. Set the stock
aside.Melt 3 T of the remaining butter in a 1- to 2-quart saucepan over moderate heat. Add the flour and mix to a paste. Then, stirring the mixture constantly with a wire whisk, pour in the reserved chicken stock and shallots, and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth.
Whisking constantly, add the cream, sherry, parsley, salt and white pepper. Reduce the heat to low and simmer uncovered for 3 minutes to remove any taste of raw flour. Taste for seasoning.
While the sauce is simmering, melt the remaining 4 T of butter in a heavy 12-inch skillet over high heat. Add the ham slices and, turning them over frequently with kitchen tongs, cook for a few minutes to heat the ham through.
To serve, place the ham slices on six heated individual serving plates and set a chicken breast half on each slice. Pour the sauce over the chicken and ham, dividing it evenly among the portions. Garnish the top with the strips of ham and serve at once. Serves 6.
