Ingredients

The following ingredients have 4 Servings
  • 1 cup cream
  • 1/4 cup grainy Dijon
  • A few grates nutmeg
  • 1 egg yolk plus 4 whole eggs
  • 4 boneless
  • skinless chicken breast
  • butterflied and pounded to 1/4-inch thick
  • Salt and pepper
  • Olive oil
  • about 2 tablespoons
  • 8 thin slices cooked mild ham
  • such as Prosciutto cotto or French ham
  • 3/4 pound Gruyère
  • coarsely shredded
  • 2 pats of butter

Instruction

  • Heat a cast-iron griddle or large skillet over medium-high heat
  • Simmer cream and mustard in a saucepot for 3 minutes to reduce at a low, rolling boil
  • Season with a bit of nutmeg
  • Temper egg yolk with a bit of warm cream then stir into sauce
  • Season the chicken with salt and pepper
  • Grill or griddle the chicken 3-4 minutes on each side
  • Preheat broiler
  • Top each piece of chicken with 2 slices of ham, some cream sauce and some cheese
  • Broil to brown and bubbly
  • Cook eggs in butter over medium heat to over-easy or medium
  • Top chicken with eggs and serve with a mixed frisée and gem romaine salad with vinaigrette
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