• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Breast of Chicken Normandy

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 4 -(up to)
  • 6 Whole chicken breasts;
  • -deboned & flattened
  • Salt & pepper
  • 1/2 c Butter; divided
  • 1/2 lb Chicken livers; chopped
  • 2 tb Onion; finely chopped
  • 1 ts Salt
  • 1 cn (4-oz) mushrooms; drained,
  • -chopped
  • 1 c Grated Swiss cheese
  • 1 Egg; beaten
  • Fine; dry bread crumbs


1/4 c Butter or margarine
1/4 c Flour
2 c Chicken stock or canned
1 tb Lemon juice
1/2 c Light cream

Sprinkle inside of chicken breasts with salt & pepper. Heat 1/4 cup butter
in skillet. Add chicken livers & onions & sprinkle with salt. Cook slowly
about 5 minutes until livers are cooked. Remove from heat & stir in
mushrooms & grated cheese. Divide stuffing into portions & place in center
of prepared breasts. Fold sides of breasts over & fasten with wooden
toothpicks. Roll first in beaten egg then in bread crumbs. Chill uncovered
for at least 2 hours. Heat remaining 1/4 cup butter in skillet. Add chicken
breasts & brown on both sides. Remove & bake at 350 for 45 minutes. Pour a
little Supreme Sauce over chicken breasts while baking. Serve remaining
sauce separately. SUPREME SAUCE: Melt butter in saucepan & blend in flour.
Add chicken broth. Cook, stirring constantly, until mixture thickens &
comes to a boil. Boil gently for 3-5 minutes, stirring constantly. Add
lemon juice & stir in cream. Heat, but do not allow to boil. Makes about 3




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