Chicken Soncerae

1. 1

   Pound the breasts as thin as possible.

2. 2

   Cut the ham into slivers.

3. 3

   Melt the butter into a frying pan.

4. 4

   Add enough olive oil to coat the bottom of the pan.

5. 5

   Saute the chicken in the butter/oil mixture until nearly done.

6. 6

   Remove the chicken to a plate covered with paper towels.

7. 7

   When all of the chicken is done, deglaze the pan with the wine.

8. 8

   Place the carrots and ham in the pan and cook on low for about ten minutes until the carrots get soft and the mixture thickens.

9. 9

   Push the ham/carrot mixture to the side and return the chicken to the pan.

10. 10

    Cover the chicken with the ham/carrot mixture.

11. 11

    Crumble the sage on top.

12. 12

    Cover and simmer for about two minutes.

13. 13

    Remove the chicken from the pan and place it on a serving platter.

14. 14

    Arrange the ham/carrot mixture on top of the chicken.

15. 15

    Pour the sauce from the pan on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.