4slicesTexas toast style breadtoasted and buttered
Instructions
Butterfly the chicken breast, and then finish cutting through so you have two thin chicken breast pieces. Cut each breast piece in half width-wise (so you have 4 short, thin pieces); set aside. Cut each ham slice width-wise as well; set aside.
In a large skillet, melt 1 tablespoon butter over medium heat. Add chicken to skillet. Cook 3 to 4 minutes on each side until cooked through. Before turning chicken, add ham slices to skillet. Turn ham slices after 2 minutes.
Add cream to skillet. Simmer with chicken and ham for 1 minute. Remove chicken and ham to a plate - keep warm in the oven. Reduce cream by about half, stirring often, about 4 to 5 minutes.
Add cider to cream, whisk to combine. Simmer for 1 minute. Whisk in remaining butter and lemon juice. Season with salt and pepper.
Cut each piece of toast into 2 triangles. Layer 4 triangles per plate. Top with 2 pieces of ham and 2 pieces of chicken, alternating the meats. Ladle sauce over meats. Serve warm.
Notes
The sauce will be on the thin side, but if you have time to let it stand, it will thicken a bit more on its own. Otherwise, the bread will soak up the sauce and it's wonderful!You can use thin cut chicken breasts from the store instead of cutting down a large boneless, skinless breast. Just be sure the chicken is cooked through before adding the cream.