Side Pannel
Breast of Chicken Normandy
Breast of Chicken Normandy
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
SUPREME SAUCE
1/4 c Butter or margarine
1/4 c Flour
2 c Chicken stock or canned
-broth
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
cups.
PART 1 OF 2
DIANE MAYER
BATON ROUGE, LA
1/4 c Butter or margarine
1/4 c Flour
2 c Chicken stock or canned
-broth
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
cups.
PART 1 OF 2
DIANE MAYER
BATON ROUGE, LA
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