- Butter
- Canola oil
- 4 Deboned Flamingo Signature chicken breast
- 1 175g package (1 6oz. package ) Thinly sliced Olymel old- style smoked ham, cut into 2cm (1in)squares
- 250ml (1 cup ) Canned pearl onions, drained
- 60ml (¼ cup ) Cider
- 125ml (½ cup ) Water
- 10ml (2 teaspoons) Chicken broth concentrate
- 2ml (½ teaspoon) Dried thyme
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- In a large stainless steel frying pan, heat 30ml (2 tablespoons) of butter and 15ml (1 tablespoon) of oil, over medium-high heat.
- Add the chicken breasts and brown them on each side. Transfer them to a small, lightly oiled baking dish. Place in the oven for 20 minutes or until fully cooked.
- Remove the old grease and the residue from the frying pan and put it back on the burner at a medium heat. Add 15ml (1 tablespoon) of butter and a small dribble of oil.
- Add the ham and brown for 2 or 3 minutes. Add the onions, brown until everything is lightly coloured. Add the cider, reduce to almost dry.
- Add the thyme, water and liquid concentrate. Once it boils, add 15ml (1 tablespoon) of cold butter. Mix well and repeat. Remove from heat.
- Arrange the chicken breasts on a plate. Add a portion of pan-fried ham and serve.
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