Chicken Clemenceau | Emerils.com

Ingredients

• 2 tablespoons vegetable oil
• 4 boneless, skinless chicken breast halves, each 6 to 8 ounces
• 1 tablespoon unsalted butter
• 1/2 cup minced yellow onions
• 2 teaspoons chopped garlic
• 1/2 pound boiled ham, finely sliced
• 1/2 pound assorted wild mushrooms, such as shiitake, chanterelle, porcini, and oyster, wiped clean, stemmed, and thinly sliced
• 1/2 pound fresh small green peas (or frozen and defrosted)
• 1/2 pound Brabant Potatoes
• BÈarnaise Sauce
• 1 tablespoon Essence
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper