250 g of prosciutto, sliced
2 cups of cooked or roasted chicken breast, diced
1/4 cup of butter or margarine
1 cup of peas (canned)
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
2/3 cup of chicken broth or stock
2/3 cup of fresh or canned cream
2 tablespoons of wine
shredded cheddar cheese
250 g of prosciutto, sliced
2 cups of cooked or roasted chicken breast, diced
1/4 cup of butter or margarine
1 cup of peas (canned)
3 tablespoons of butter or margarine
3 tablespoons of all-purpose flour
2/3 cup of chicken broth or stock
2/3 cup of fresh or canned cream
2 tablespoons of wine
shredded cheddar cheese
Drain the peas and set aside
Season to taste
Make a sauce by whisking together the butter, flour, and chicken broth, then adding the cream, whisking continuously
Season to taste
Add the wine and reserve
Mix the cooked chicken with 1/2 cup of the sauce
Line a baking dish or muffin tin with prosciutto
Cover with 1 tablespoon of the sauce
Add the chicken and top with peas
Pour the remaining sauce over the top
Sprinkle with shredded cheddar cheese
Bake in a moderate oven for 30 minutes
Serve with rice and salad, garnished with fresh parsley
4 servings.
