Chicken Scallopine with Sherry Ham and Almonds

Yum...does everything taste good with sherry or what? I'm not much of a drinker but when it comes to cooking with grog - sherry, ginger wine, red wine or any liquer... - I'm an absolute alcoholic.

This is one of my easy "go-to" dinners that I make time and time again. It's probably no surprise for those who know me but any guesses on where this dish comes from?

Note

* I promise my next dish will be from a different region! *



Chicken Scallopine with Sherry Ham and Almonds



Ingredients

4 boneless, skinless chicken thigh fillets
seasoned flour (plain flour with salt and cracked black pepper)
1/4 C milk
1 egg
2-3 Tbl olive oil
knob of butter

150gm smoked ham - thinly sliced and cut into strips
3 spring onions/shallots
2 cloves garlic crushed
1/2 C sherry (or white wine if you don't have any)
70gms slivered almonds
2 Tbl of chopped flat-leaf parsley
sea salt and freshly ground pepper

To serve:

steamed or blanched green beans
potatoes - cut into small slices and roasted or sautéed


Method

Cut each piece of chicken into two. Where the meat is thicker slice to open out like a book (this will ensure even cooking time).

Whisk the egg and milk together and season with salt and pepper.

Heat the oil in a pan and add the butter.

Coat the chicken in the seasoned flour and shake off the excess.

Dip it in the egg and milk mixture and sauté on both sides until cooked through and golden. Don't let the butter catch and burn.

Alternatively if you wish you can finish off cooking the chicken in a moderately hot oven (which will allow you to prepare the sauce in the meantime). Place the chicken in a baking tray and add another knob of butter.

If you're cooking on the stovetop, drain the chicken on some paper towels when it's done and put it in the oven to keep warm while you do the sauce.


Sauce

Add the ham, spring onions or shallots and garlic to the pan and cook, stirring, until the ham is lightly coloured.

Add the sherry or white wine and let it boil. Stir in the almonds and parsley and season. Sometimes I like to add another knob or two of butter to give the sauce a more thicker and creamier consistency (but it's purely optional).

Arrange the chicken on four serving plates and spoon the sauce and ham. Serve it with steamed green beans and sauteed or roast potato slices.

Try this!

A great variation is to make this a warm salad - just slice up the cooked chicken thighs, add some cooked spinach, mushrooms and toss it with sautéd sliced potatoes and green beans and use the sherry sauce as a dressing, and garnish with slivered almonds.