Herbed Chicken Croque Madame

  • Yield: servings

Ingredients

4-- skinless chicken breasts
1/4cup butter + 1 tbsp.
4tablespoons olive oil (divided)
4medium shallots (sliced)
1/4cup dry white wine
1teaspoon dijon
1teaspoon honey
1teaspoon herbs de provence
1teaspoon fresh lemon juice
1teaspoon sea salt
1teaspoon fresh ground pepper
8-- thin slices prosciutto
8-- thin slices Gruyere (or good quality Swiss)
4-- extra large eggs (season with salt & pepper)
4tablespoons aioli (or Mayonnaise)
8large slices of fresh tomato
8slices good quality Sourdough bread
2tablespoons 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.

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