Ingredients

The following ingredients have 2 Servings
  • 1 chicken breast (boneless and skinless)
  • 2 tablespoons unsalted butter (divided)
  • 2 slices country ham
  • 1 cup heavy cream
  • 1/3 cup apple cider (not the fizzy kind)
  • 1 tablespoon lemon juice (about 1/2 a lemon)
  • Salt and pepper (to taste)
  • 4 slices Texas toast style bread (toasted and buttered)

Instruction

  • Butterfly the chicken breast, and then finish cutting through so you have two thin chicken breast pieces. Cut each breast piece in half width-wise (so you have 4 short, thin pieces); set aside. Cut each ham slice width-wise as well; set aside.
  • In a large skillet, melt 1 tablespoon butter over medium heat. Add chicken to skillet. Cook 3 to 4 minutes on each side until cooked through. Before turning chicken, add ham slices to skillet. Turn ham slices after 2 minutes.
  • Add cream to skillet. Simmer with chicken and ham for 1 minute. Remove chicken and ham to a plate - keep warm in the oven. Reduce cream by about half, stirring often, about 4 to 5 minutes.
  • Add cider to cream, whisk to combine. Simmer for 1 minute. Whisk in remaining butter and lemon juice. Season with salt and pepper.
  • Cut each piece of toast into 2 triangles. Layer 4 triangles per plate. Top with 2 pieces of ham and 2 pieces of chicken, alternating the meats. Ladle sauce over meats. Serve warm.