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CHICKEN ALA BELGIQUE
- from chicken recipe
Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne
3-4 diced shallots
Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets, salted,
peppered
floured
Drain ham mixture, reserving liquid. Add ham mixture to chicken and cook 5-
8 minutes. Pour reserved wine mixture into chicken and ham mixture. Cook
5-8 minutes. Remove chicken to serving platter. Add to pan: 1 tbsp. Dijon
mustard
1 c. heavy cream
Stir until heated through and slightly thickened. Pour over meat. Serve
with rice.
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