Serves 8
30 min
Mary Anderson's Chicken Breasts in Ham
Recipe GLPR4b566586eee4d8
Elegant pan-seared chicken breasts nestled with tender strips of baked ham in a rich, savory pan sauce made with chicken broth or white wine. Seasoned with garlic salt, paprika, and a hint of chili powder, this classic French-inspired dish comes together in just 30 minutes for a sophisticated yet simple weeknight dinner.
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Ingredients
4 large boneless, skinless chicken breasts
1/2 teaspoon garlic salt
1/4 teaspoon chili powder
1/2 teaspoon paprika
1/4 cup all-purpose flour
3 tablespoons butter
2/3 cup chicken broth or white wine
1/2 cup baked ham, sliced into thin strips
Directions
In a small bowl, combine the garlic salt, chili powder, paprika, and flour. Mix until evenly blended.
Pat the chicken breasts dry with paper towels. Lightly coat each breast on both sides with the flour and spice mixture, shaking off any excess.
Heat the butter in a large skillet over medium-high heat until it foams and shimmers, about 1 minute.
Carefully place the coated chicken breasts into the hot butter. Sear for 6–7 minutes on each side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a warm plate.
Pour the chicken broth or white wine into the same skillet, scraping the bottom to release any browned bits. Bring to a gentle simmer, stirring occasionally, for about 2–3 minutes to reduce slightly.
Return the chicken breasts to the skillet and arrange the sliced ham over and around them. Spoon the pan sauce over everything and simmer for 2–3 minutes until the ham is heated through and flavors meld.
Divide the chicken and ham among serving plates and spoon the sauce over each portion. Serve hot.
