Chicken and Ham Escalopes is a traditional Scottish recipe for a classic dish of chicken breast halves that are flattened, topped with ham, rolled and cooked in a sherry and chicken stock base before being slices and served with orange slices and watercress. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Chicken and Ham Escalopes.
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Ingredients:
4 boneless chicken breast halves, skinned
4 slices of ham
25g (1 oz) butter
1 shallot, peeled and finely chopped
1 garlic clove, crushed
50ml (1/5 cup) chicken stock
100ml (2/5 cup) dry sherry
juice of 1 orange
1 tsp cornflour (cornstarch)
salt and freshly-ground black pepper, to taste
1 orange, sliced, to garnish
1/2 bunch of watercress, to garnish
Method:
Butterfly the chicken breasts open then sit between two sheets of clingfilm (plastic wrap) and beat out until completely flat.
Take off the clingfilm then sit a slice of ham on each flattened chicken breast. Roll the chicken breasts up and secure with cocktail sticks.
Melt the butter in a heavy-base pan, add the garlic and shallot and fry for 1 minute then gently sit in the rolled chicken and fry gently, turning frequently, until coloured on all sides.
Pour in the chicken stock and sherry along with the orange juice. Bring to a simmer, cover the pan and cook for about 35 minutes, turning occasionally. Remove the chicken form the sauce, take out the cocktail sticks and slice the rolled chicken quite thickly.
Arrange the slices on a serving dish and set aside to keep warm.
Whisk the cornflour with 3 tbsp water to a smooth slurry then whisk this slurry into the sauce. Whisk until smooth then cook, stirring constantly, until the sauce has thickened. Spoon this sauce over the chicken, garnish with orange slices and watercress sprigs and serve.
