Categories: Meals

Ingredients

• 4 chicken breasts, tenders removed
• Salt and pepper
• 2 tbsp. olive oil
• 1 cup heavy cream
• 1/2 cup grainy Dijon
• A few grates of nutmeg
• 8 slices prosciutto cotto
• 1/4 lb. Gruyere, coarsely shredded
• Finely chopped fresh chives, for garnishing
• Butter
• 4 eggs

Directions

1. Heat a large cast-iron skillet over medium-high, and preheat the broiler.

2. Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic to about 1/4 inch thick. Season the chicken with salt and pepper. Add 1 tbsp. oil to the skillet. Add 2 chicken breasts and cook until golden and cooked through, 2-3 minutes per side; transfer to a foil-lined baking sheet. Repeat with the remaining 1 tbsp. oil and the remaining 2 chicken breasts.

3. In a small saucepan, heat the cream and mustard over medium, whisking often, until the sauce can coat a spoon, about 2 minutes; season with salt and nutmeg

4. Top the chicken with the prosciutto, cream sauce and cheese. Broil until browned, about 3 minutes. Garnish with the chives.

5. For croquet madames, heat a large nonstick skillet over medium. Melt a large pat of butter, crack in the eggs and cook until the whites are almost set, about 3 minutes. Flip and cook until over-easy to over-medium. Set on top of the croquet monsieur and garnish with the chives.

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