Paupiette with chicken and ham (4 pers.)

Paupiette with chicken and ham (4 pers.)

Shopping list: 4 half chicken fillets, 4 slices of cooked ham, a tin of halved peaches, cornflour, chicken fond, pepper and salt.

Per person, pound a half chicken fillet flat. Season it well inside and out with chicken herbs. Roll a slice of cooked ham around the fillet and fix it with two cocktail sticks. Warm the butter or oil and brown it quickly all around. Add a bit of extra water and chicken fond (a teaspoon). Don’t cook the fillets too long, otherwise they turn dry. Five minutes before serving, put a half peach per person in the pan and mix the sauce with a few tablespoons of the peach juice. Make sure the sauce stays bound, otherwise bind it again with e.g. cornflour. Nice with oven potatoes (see pommes dauphines) and steamed vegetables.