Name: Sautéed Chicken Breasts With Country Ham and Sage Sauce
Yield: Serves 6
Ingredients: 1/2 stick (1/4 cup) unsalted butter; 1/4 cup all-purpose flour; 3 cups chicken stock or broth; 1/4 cup finely chopped mushrooms; 3 garlic cloves, or to taste; A bouquet garni made by tying 3 parsley sprigs, 2 thyme sprigs, and 1/2 bay leaf in a cheesecloth bag.; 9 ounces country ham, cut into julienne trips (about 2 cups); 2 tablespoons julienne strips of fresh sage; 6 tablespoons heavy cream; White pepper to taste; 6 tablespoons peanut oil; 3 tablespoons unsalted butter; 6 (1-pound) whole chicken breasts, boned, skinned, and halved; White pepper to taste; Cheddar grits, to serve

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Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.

Recipe notes

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