Recipe

Chicken Clemenceau

Ingredients

2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves, each 6 to 8 ounces
1 tablespoon unsalted butter
1/2 cup minced yellow onions
2 teaspoons chopped garlic
1/2 pound boiled ham, finely sliced
1/2 pound assorted wild mushrooms, such as shiitake, chanterelle, porcini, and oyster, wiped clean, stemmed, and thinly sliced
1/2 pound fresh small green peas (or frozen and defrosted)
1/2 pound Brabant Potatoes
BÈarnaise Sauce
1 tablespoon Essence
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Heat the oil in a large, heavy skillet over high heat. Season the chicken breasts with Essence, then add the chicken breasts and cook for 3 to 3 1/2 minutes on each side. Transfer to a platter and keep warm.
Wipe the skillet with paper towels and return to the stove. Heat the butter in the skillet over medium heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ham and cook, stirring occasionally, for 3 minutes. Add the mushrooms and continue cooking for 5 minutes. Add the peas and cook for 2 minutes. Add the Brabant Potatoes, salt, pepper and the chicken breasts, and cook for 1 minute.
To serve, put about 3/4 cup of the ham-vegetable mixture on each dinner plate, and top with a chicken breast. Spoon about 1/4 cup of the BÈarnaise Sauce over the chicken.