Published Saturday, 17 August, 2013 by Anonymous
1)- pre-heat the oven to 180?c (not sure how much for fahrenheit)
2)- heat up the pan to a medium heat with oil. Whilst the pan is heating, mix the flour and salt and pepper together in a bowl then season the chicken into the seasoned flour.
3)- next cook the chicken on both sides until golden on both sides.
4)- whilst the chicken is cooking, chop up the shallots so they are ringlets. Cut both the ham and cheese so they are the same length as the chicken.
5)- when the chicken is finished, pour the chicken stock and reduce the heat of the pan, so the chicken stock can get to a simmer for 10 mins.
6)- after the chicken has simmered for 10 mins, place the cooked chicken in a baking dish then place the ham on top then the cheese. Place the chicken in the oven so that the cheese and ham can be baked.
7)- whilst the chicken stock is still heated, add the thicken cream to the stock, along with the dijon mustard and chopped shallots.
8)- once the cheese had melted on the chicken, take it out from the oven and serve with the thicken cream as a sauce on top.