4-6boneless + skinless chicken breastsI prefer to buy the thinly sliced ones
8oz.Original Hall's Snappy Beer Cheese1 container
3shallotsdiced
3stalkscelerydiced
2-3slicescountry hamfried + diced
1/2c.chicken stocklow sodium
1/3c.heavy cream
2tsp.minced garlic
1/4stickbutter
1tbsp.dijon mustard
2tsp.Flour
1tsp.Worcestershire sauce
Black pepperto taste
Garlic powderto taste
Kosher saltto taste
EVOO
Instructions
Season the chicken breasts with black pepper, kosher salt, and garlic powder. Over medium or medium-high heat, cook the chicken in extra virgin olive oil until done. Remove from the pan + keep warm.
In the same pan, cook the country ham until browned on both sides. Add a little extra oil to the pan if need be. Remove when done, allow to cool and dice into small pieces.
With 1/4 stick of butter in your pan, cook the celery and shallots for 3-5 minutes. Add minced garlic and cook for another minute. Add in the flour, evenly coating the celery + shallots, and cook for 30-45 seconds. Pour in chicken stock and allow to cook/reduce for 3 minutes.
Add in Hall's Beer Cheese + the heavy cream, mixing constantly until the cheese has thinned and all ingredients combine into a smooth sauce. If too thick, add chicken stock until you've reached your desired consistency. Stir in Worcestershire + dijon mustard. Fold in diced country ham. Add chicken breasts back to the pan, cover them in Hall's Beer Cheese Sauce, and allow to cook + combine for 1-2 minutes.