You are here: Home » Recipes » Herbed Chicken Croque Madame Herbed Chicken Croque Madame Yield servings PrintEmail Ingredients 4 -- skinless chicken breasts1/4 cup butter + 1 tbsp.4 tablespoons olive oil (divided)4 medium shallots (sliced)1/4 cup dry white wine1 teaspoon dijon1 teaspoon honey1 teaspoon herbs de provence1 teaspoon fresh lemon juice1 teaspoon sea salt1 teaspoon fresh ground pepper8 -- thin slices prosciutto8 -- thin slices Gruyere (or good quality Swiss)4 -- extra large eggs (season with salt & pepper)4 tablespoons aioli (or Mayonnaise)8 large slices of fresh tomato8 slices good quality Sourdough bread2 tablespoons chopped parsley Instructions Serves 4-8. Prep time is approx. 20 minutes. Cooking time is approx. 15 minutes. Chicken: Pound each chicken breast evenly between plastic sheeting, until very thin. Cover and set aside. Sauce: In a large sautee pan, over medium-high heat, melt 1/4 c. butter with 2 tbsp. olive oil. Sautee sliced shallots until soft and caramel colored. Turn heat to high, and add wine to deglaze the pan. Lower heat to medium and add dijon, honey, herbs de provence, lemon juice, salt and pepper. Whisk ingredients until combined and add chicken breasts. Cook for 15-20 minutes, or until cooked through (do not over cook), turning the chicken over frequently. Remove from heat and set aside. Eggs: In a large frying pan over medium-high heat, melt 2 tbsp. butter with 2 tbsp. olive oil, fry eggs to over medium, remove from heat. Season with salt and pepper (Reserve oil for sandwiches) Sandwich assembly: 1 slice Sourdough, 1 tbsp. aioli, 1 slice Gruyere, one slice Prosciutto, 1 chicken breast, 1 slice Gruyere, 1 slice Prosciutto, 1 large slice fresh tomato, remaining slice of Sourdough bread. Continue with remaining sandwiches. Heat oil and butter mixture in egg pan, and grill sandwiches as you would grilled cheese sandwiches, making sure that sandwiches are golden brown and crunchy. Put 1 fried egg on each sandwich and cut diagonally, drizzle remaining sauce from the chicken over sandwiches and sprinkle with chopped parsley. I like to garnish the plate with lemon slices, whole shallots and bunches of herbs.