Traditional Scotland Meal Ideas
Chicken and ham Escalopes Recipe
This recipe uses two low fat main ingredients to make a lovely warming main meal dish.
- 4 chicken breasts, boned and skinned
- 4 slices ham
- 25g (1 oz) margarine
- 1 shallot, peeled and chopped
- 1 clove garlic, crushed
- 50m1 (2 floz) chicken stock
- 100 ml (4floz) sherry
- Juice of 1 orange
- lx 5ml spoon (1 tsp) cornflour
- Salt and black pepper
- Orange slices and watercress, to garnish
Beat out the chicken breasts and place a slice of ham on each. Roll up and secure with wooden cocktail sticks. Heat the margarine in a heavy based saucepan and saute shallot, garlic and chicken. Cook until chicken is evenly browned.
Add stock, sherry and orange juice, cover and cook for 30-35 minutes, turning occasionally. Remove cocktail sticks and thickly slice chicken. Place on a serving dish and keep warm.
Blend cornflour with a little water until smooth, pour into pan juices and heat, stirring until thickened. Season to taste. Spoon over the chicken and garnish with orange slices and watercress.
- Servings 4
- Preparation Time 20 mins
- Cooking Time 35 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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