Chicken Escalopes Au Gratin with Pepper Sauce

Cut the chicken breasts in half horizontally to make narrow cutlets. Pluck the marjoram leaves from the twigs and spread evenly over the cutlets. Cut the ham slices in half and cover the chicken cutlets with them. Fix with wooden skewers. Season the meat on the uncovered side with salt and pepper.

Heat the clarified butter in a frying pan. Fry the chicken breasts in it for half a minute on each side. Put them into a baking dish.

Deglaze the pan with Noilly Prat or Port and white wine and bring to a boil. Rinse the peppercorns in a sieve under hot water, then crush them lightly with a fork and add them to the sauce. Boil to just under half.

Add the cream and reduce the sauce slightly repeatedly. Knead the butter and flour together with a fork and mold into the boiling sauce.

Season to taste with salt and freshly ground pepper. Pour over the chicken cutlets form and sprinkle the whole thing with cheese.

Bake the chicken cutlets in the middle of the oven heated to 220 °C for twelve minutes. Bring to the table hot.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

Related Recipes:

Chicken Fillet with Quince Orange SauceDivide the butter into pieces and place on a plate in the freezer, it should be ice cold. Wash the oranges and... Chicken Breasts Au Gratin with Sage and GarlicSeason the chicken breasts with salt, bell pepper and paprika. Fry in the hot clarified butter on both sides... Roasted Chicken Breast on Grilled VegetablesFor the Roasted Chicken Breasts on Grilled Vegetables, remove any remaining bone fragments from the WECH... Chicken Breasts Au Gratin with Cheese and Chives SauceSeason the chicken breasts with salt and pepper. Meanwhile, fry them heartily in the hot clarified butter for... Wild Duck Breast with White Pepper Sauce and Marinated Red CabbagePlace the duck bones with all the ingredients for the pepper sauce – except the white pepper itself and... Stuffed Pheasant BreastFor the stuffed pheasant breasts, cut a deep pocket in the pheasant breasts and fill with the ham, mozzarella... Carrot-Ginger Puree with Baked Chicken in Coconut-Chili BreadingCarrot-ginger puree: Peel the carrots and ginger. Cut the carrots into slices and finely grate the ginger... Lemon Chicken – Morocco1. remove the chicken from the packaging. Crush two cloves of garlic with sea salt in a mortar to a paste... Wild Boar Slices AfterCut off the skin and fat from the wild boar loin, remove the bones and cut escalopes, which are larded... Chicken Salad with EggFor the chicken salad, heat oil in a pan and fry the chicken breasts, add a little water and cook until done...