"Recipes from the Chef's Kitchen"

Morrison-Clark Historic Inn
and Restaurant
-
Massachusetts Ave. and 11th St. N.W.
Washington, D.C. 20001
202-898-1200

Executive Chef - Susan McCreight Lindeborg

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Seared Chicken Breast with Virginia Country Ham, Wide Noodles, and Tarragon
(Serves 4 )

Ingredients:
1)   4 Chicken breasts (approximate weight 1 pound or less.
2)   8 ounces cooked and drained pappardelle noodles
       (if pappardelle noodles are not available, use the widest
       noodles that can be found.
3)   4-6 tablespoons olive oil or vegetable oil as needed.
4)   2 cups sliced white mushrooms.
5)   2 medium carrots peeled and diced small
6)   1 medium onion diced small
7)   1 cup sliced, blanched asparagus (when asparagus is out
       of season, choose another green vegetable - small
       broccoli, flowers, spinach, sugar snap peas, zucchini, etc).
8)   1 cup loosely packed cooked Virginia Country Ham cut
       in julienne strips.
9)   4 tablespoons chopped fresh tarragon
10) 3 cups chicken stock (if using a canned product), purchase
       one with no or low salt).
11) Salt and white pepper

Preparation:
1)    Skin, bone and split chicken breasts.  Set aside.
2)    Cook noodles as directed on package.  Rinse in cold
        water and drain.  Toss slightly in oil so they won't stick
        together and set aside.
3)    In a saute pan with 2 tablespoons oil, saute the
        mushrooms and set them aside.
4)    In the same pan with 1-2 tablespoons oil, saute carrots
        and onions until soft and light brown.
5)    Saute the split chicken breasts and set them aside to
        keep warm. Be sure the top side of the chicken has a
        nice brown color
6)    In a large sauce pan, bring the chicken stock to a boil
        and reduce the heat to medium.  Add the mushrooms,
        carrots, onion, asparagus, ham, 3 tablespoons tarragon,
        and noodles.  Season with salt and pepper as needed.
        Heat for 2 minutes.
7)    When vegetables and noodles are hot, divde among
        four plates. Arrange two pieces of chicken per plate
        on top of noodles and garnish the top of the chicken
        with the remaining tablespoon of tarragon.

Preparation:
1)   Reduce cream with carrot, celery, and onion until it
       coats a spoon lightly.  Strain and reserve.
2)   In a blender or food processor, blend soft butter and
       ham until smooth.  Form a 1 inch diameter roll with
       plastic wrap and chill.
3)   Crush the crackers accordion style in their plastic
       sleeves.  Empty into a bowl and add parsley, chives,
       and pepper.  Toss well.
4)   Reserve liquid strained from oysters.  Shuck shelled
       oysters.
5)   Layer the bottom of a shallow baking dish with crackers
       (A 9 or 10 inch pie plate will work).
6)   Arrange one layer of oysters on top of crackers.  Drizzle
       1/2 cup reserved oyster liquid over crackers.
7)   Slice some of the ham butter thin, and arrange it over
       the top of the oysters.  (The remaining ham butter may
       be frozen for later use.)
8)   Cover slightly with a second layer of crackers.
9)   Pour enough cream over the oysters and crackers so
       they will remain moist but not really wet.  Bake at 375
       degrees until light brown and the cream bubbles.
10) Serve immediately.

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