Tender chicken breasts and gammon steaks covered in mushrooms and melted cheese, Supremes de Volaille au Jambon (soo-prem d’voh-lai oh jahm-bohn) tastes fabulous. Serve with a tossed green salad for a filling meal.
6 chicken breasts, skinned and boned
5 teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
3 oz. butter
12 oz. button mushrooms, wiped clean and sliced
2 teaspoons dried tarragon
6 thin gammon steaks, cut the same size as the chicken breasts, grilled and kept hot
1 lb. Fontina cheese, thinly sliced
10 fl. oz. Coulis de Tomates Provencale
Rub the chicken breasts with the salt and pepper and sprinkle over the lemon juice. Set aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the mushrooms and fry for 3 minutes or until they are just tender. Using a slotted spoon, remove the mush-rooms from the pan and set aside.
Add the chicken breasts and sprinkle over the tarragon. Fry for 5 to 7 minutes on each side or until they are tender.
Using the slotted spoon, transfer the chicken breasts to a plate.
Preheat the grill to high.
Top the gammon steaks with the mushrooms. Cover the mushrooms with the chicken breasts and lay the cheese over the chicken breasts. Place the gammon and chicken sandwiches in the grill pan.
Place the pan under the grill and grill for 4 to 6 minutes or until the cheese has melted and is bubbling and golden brown.
Remove the pan from the heat and serve at once, with the tomato sauce.