• 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

 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

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?