Sautéed Chicken Breasts With Country Ham and Sage Sauce Recipe

Ingredients

• 1/2 stick (1/4 cup) unsalted butter
• 1/4 cup all-purpose flour
• 3 cups chicken stock or broth
• 1/4 cup finely chopped mushrooms
• 3 garlic cloves, or to taste
• A bouquet garni made by tying 3 parsley sprigs, 2 thyme sprigs, and 1/2 bay leaf in a cheesecloth bag.
• 9 ounces country ham, cut into julienne trips (about 2 cups)
• 2 tablespoons julienne strips of fresh sage
• 6 tablespoons heavy cream
• White pepper to taste
• 6 tablespoons peanut oil
• 3 tablespoons unsalted butter
• 6 (1-pound) whole chicken breasts, boned, skinned, and halved
• Cheddar grits, to serve