Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • 1 tablespoon olive oil (15 mL)
  • 1 teaspoon garlic powder (5 g)
  • Salt and pepper to taste
  • 4 ounces (115 g) diced ham
  • 1 tablespoon unsalted butter (14 g)
  • 2 cloves garlic, minced
  • 1 cup (240 mL) heavy cream
  • ½ cup (120 mL) chicken broth
  • ½ cup (50 g) grated Parmesan cheese
  • 1 teaspoon Dijon mustard (5 g)
  • 1 tablespoon fresh parsley, chopped, plus extra for garnish

Instructions:

  1. In a bowl, combine olive oil, garlic powder, salt, and pepper. Coat chicken breasts in the marinade. Let sit for at least 30 minutes.
  2. Preheat the grill to medium-high heat. Grill chicken for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest.
  3. In a skillet, melt butter over medium heat. Add minced garlic, sauté until fragrant (about 1 minute). Stir in diced ham and cook until slightly crispy.
  4. Pour in the heavy cream and chicken broth, whisking to combine. Bring to a simmer, then stir in Parmesan cheese and Dijon mustard. Cook until the sauce thickens (about 3-5 minutes).
  5. Slice grilled chicken and serve on plates. Pour the creamy ham sauce over the chicken. Garnish with fresh parsley.